Tomato Basil Soup
By Sue Serves 6
I created this recipe when I was running short on time and ingredients. Being inventive when cooking can expand your repertoire and make cooking fun.
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- 1 × Olive oil for greasing pan plus additional for drizzling (optional)
- 6 large plum tomatoes (1 1/2 lb), halved lengthwise
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken stock
- 4 oz log goat cheese
- ¼ cup chopped fresh basil leaves
You may also need:
A Pot, Baking Sheet, Blender, Immersion Blender, Kitchen Knife, Spoon
Put oven rack in middle position and preheat oven to 350 °F.
Oil a shallow baking pan. Arrange tomatoes, cut sides up, in single layer in pan and sprinkle with salt and pepper.
Roast tomatoes until skins are wrinkled and beginning to brown on bottom (about 1 hour).
Remove skins and transfer to a medium sauce pan. Over medium heat cook tomatoes until juices start to evaporate.
Add chicken stock, heat to a boil, and reduce to low.
With a hand blender or blender puree tomatoes until smooth. Add goat cheese and stir until melted through.
Serve hot topped with fresh basil leaves.
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