04/11/2020
tomato-basil soup w/ roasted vegetable paninis.
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Recipe:
8-10 Roma Tomatoes
Calabrian Chiles
Canned Puree Tomatoes
Shallot
Garlic
Onion
Thyme
Basil
Vegetable Stock/Broth
Cream (optional)
Slice romas in half and cover with olive oil and seasoning. Bake in 425 degree oven for 15 min.
In a saucepan, heat oil and add garlic, onion, shallot, calabrian chiles, and thyme. Add roasted tomatoes, vegetable stock, and canned tomatoes. Season to taste and simmer for 15 min. Transfer to a blender and puree until smooth. Add back into saucepan, and stir in basil and cream. Serve hot!
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