Roasted Tomato Soup Recipe
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Ingredients
-
4 lbs
tomatoes
(ripe, cored and quartered)
-
14 cup
extra-virgin olive oil
(2 tablespoons)
-
14 cup
balsamic vinegar
-
12 cloves
large garlic cloves
(roughly chopped)
-
3 tsps
fine sea salt
-
1 tsp
black pepper
(freshly ground)
-
1 12
red onion
(coarsely chopped)
-
14 cup
fresh basil
(lightly packed chopped)
-
2 tbsps
flat leaf parsley
(finely chopped fresh)
-
1 14 tbsps
sage
(finely chopped fresh)
-
5 cups
cold water
-
12 loaf
crusty loaf
(french bread about 8 ounces crust removed cut into 12 inch cubes)
-
12 tsp
dried basil
-
12 tsp
dill
(dried)
-
12 tsp
dried rosemary
-
14 tsp
black pepper
(freshly ground)
-
18 tsp
fine sea salt
-
2 tbsps
extra-virgin olive oil
Prep Time
20 min
Total Time
1 hr 15 min
Preparation
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Bertolli
Epicurious
MyRecipes
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