Wednesday, March 9, 2011

Loot for the Hell of It: Slow-Roasted Balsamic Tomato Soup

Ugh. I can't even blame this crud on the vamps (and I want to, I really want to), this week has been all about the allergies. To make myself and others happy, this loot's on me:

Slow-Roasted Balsamic Tomato Soup
from “The Everything Easy Gourmet Cookbook: Distinctive recipes from around the world to please your family and friends”

12 Tomatoes, cut into wedges (peel them first, if needed)
6 cloves Garlic
1 large Onion, chopped
3 sprigs Thyme
1/3 cup Balsamic Vinegar
Salt and Black Pepper, to taste
½ cup Olive Oil
4 cups strong Vegetable Stock

Preheat oven to 350 degrees.

Mix together all the ingredients except the vegetable stock and place in a roasting tray. Slow-roast for approximately 30 minutes in the oven until slightly browned. Remove from the oven and place in a pot with the vegetable stock. Simmer on medium heat for 35 minutes. Adjust seasoning to taste, and puree the mixture in a food processor or blender. Serve with chopped fresh basil, if desired.


  1. I second the "this sounds awesome". Thank you!