SNG's Roasted Tomato Soup
My favorite is a roasted tomato soup: you split the tomatoes and spoon out the innards (discard this part). Layer them on a pan and drizzle with olive oil, just a little bit of oil. Season with salt and pepper.
You can do an onion, a couple of cloves of garlic, and whatever other veggies you might like for flavor. My favorites are red pepper, eggplant, and carrots. Treat them just like the tomatoes; split, oil, and season.
Roast in the oven at 425 for about 30 minutes, until the skins are dark. You may see a black spot or two; this is okay.
Now put it all through a food mill or strainer into a large pot. Add a can of chicken broth and simmer for about an hour. This stuff is so good! (It's legal on most low-carb diets, too). If you stick a cheese stick in it, you'll think you're having liquid lasagna
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