Ingredients:
For the roasted tomatoes:- 3 pounds roma or plum tomatoes, cut in half
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
For the caramelized onions:
- � tablespoon olive oil
- 2 yellow onions, thinly sliced
- Additions to the soup:
- � cup packed basil leaves
- � teaspoon dried oregano
- 1-2 cups water or vegetarian broth, depending on how thick you want the soup
- Freshly ground salt and pepper, to taste
Optional add ins:
- Light/Regular coconut milk for a creamy vegan soup
- Whole dairy milk/heavy cream for a creamy texture
- Parmesan cheese, for a tangy, flavor enhancing flavor
- A tablespoon or two of butter, for richer flavor
Instructions:
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil.
- Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat.
- Add the onion slices and stir to coat the onions with olive oil.
- Cook, stirring occasionally.
- Check onions every 5-10 minutes until they have completely caramelized and turned golden in color.
- This ususally takes 20 minutes.
- Get full recipe==>>ambitiouskitchen.com
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