Oven Roasted Tomato SoupSubmitted by: CARANA
24 roma tomatoes,halved lengthwise & seeded
drizzle olive oil
1/4 c olive oil
1 cup leeks, white and green, chopped thin
1 c carrots, sliced thin
1 c celery, sliced thin
1 lb red skin potatoes, peeled and rough cut small
1 qt water
1/4 c parsley, fresh, chopped
1/4 c basil, fresh, chopped
1 c heavy cream
1/4 lb blue cheese, crumbled
salt and pepper to taste
Bake at 300 for approx 3 hrs, or until the tomatoes have shrunk to half their size and have begun to brown slightly.
Step 2: Sweat leaks, carrots, and celery in oil until slightly soft and bright in color. Add potatoes, water and herbs. Simmer on low heat for 1 hr, or until vegetables are completely tender.
Puree potato mixture w/immersion blender, food processor or traditional blender. Return to heat , stir in cream, and bring to simmer. If soup is too thick, add water til desired consistancy is reached. Stir in blue cheese until completely melted. Add spices and hold on warm until ready to serve. 1/2 cup serving
Number of Servings: 16
Recipe submitted by SparkPeople user CARANA.