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Tomato: Roasted Tomato Soup 2

Source of Recipe

www.cooking.com


List of Ingredients

3 pounds ripe tomatoes (red, gold or green) cored and halved
1 sweet onion, peeled, thin sliced
1 tablespoon dried herbs de Provence
1/3 cup olive oil
1 tablespoon coarse sea salt
1 teaspoon fresh ground black pepper
3 cups vegetable or chicken stock
4 drops Tabasco sauce



Recipe

You can also use plum tomatoes - they work just fine as well. Preheat the oven to 425ºF with the rack in the upper, but not very highest position. Place the tomatoes in one layer in a large roasting pan. Scatter the onion on top. Sprinkle with the herbes and drizzle with the olive oil. Sprinkle with salt and pepper.

Roast the tomatoes for 20-30 minutes, checking frequently until they begin to brown slightly and the juices have begun to thicken. If you want a smooth soup, pass the mixture through a food mill. If you like a chunky soup, blend the tomatoes briefly in a food processor or blender. Mix in the broth and add Tabasco Sauce and additional salt and pepper if desired. Serve hot or cold garnished with a dollop of plain yogurt or sour cream. Serves 6.