Friday, February 19, 2010

Rustic Tomato Soup

Here we go ladies, new recipe, it's even pretty colors diet approved....
3 lbs tomatoes
1 onion, diced
1 handful baby carrots, diced
2 stalks celery, diced
1 forkful garlic
salt, pepper, basil to taste
6 cups chicken stock
1/3 cup orange juice
splash balsamic vinegar

Preheat oven to 325.  Slice up tomatoes, toss in EVOO, salt and pepper and roast for 25 min, then broil for 10 more.  Meanwhile, chop and saute onion, carrot, celery and spices in EVOO in deep soup pot.  When onions start to get translucent add orange juice and balsamic vinegar.  Pulse in blender.  Return to pot and add chicken stock and roasted tomatoes.  Simmer 40 min.   Blend again until just chunky.  Serve with grilled cheese sandwiches.  Yum!

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