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The ingredients needed to prepare Roasted tomato basil soup:
- You need 3 Glass cassarole dishesβ
- Take 15-20 assorted tomatoes
- Provide 2-3 tubs cherry tomatoes
- Get 2 bulbs garlic divided
- Use Avacodo or Olive oil
- Use Course sea salt
- Provide 1 c. Buttery Potatoes of choice
- Take 1 sm. Onion
- Provide 1 bell pepper
- Provide 1/2 c. Red wine
- Use 2-3 tbls. Chopped fresh basil
Steps to make Roasted tomato basil soup:
- Tip one this is best when used from your garden Tom's. I use a combo of red orange and gold Tomatoes both large and cherries. Specifically a mix of different reds then sunny boy and lemon boys. Cherries a combo of pear, sweet π―, and sun sugar.
- Next quarter lg. Tom's and halve the cherries. Layer large across bottom or dish sprinkle cherries over top. Crowded but not overlapping to much.
- Deskin, smash, and lightly chop garlic then toss evenly ish divided over tomatoes
- Drizzle with oil of choice. Then sprinkle with sea salt
- Roast in oven at 425 for 15mins. Blend and with a blending stick and strain through a tomato sieve.
- Dice Potatoes, bell,and onion small. Cook on low till Potatoes are soft and the onions are clear. Add half basil cook about a min longer. Now add the wine cover and simmer. Till they mush easy.
- Now add the tomatoes puree to the sauteed base and blend with a blending stick. Simmer till desired consistancy.
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