Creamy tomato soup
- 4 Lbs Roma Tomatoes cut in half
- Extra Virgin Olive Oil
- Sea Salt
- 1 White Onion chopped
- 5 Garlic Cloves minced
- 1 bunch of Fresh Basil chopped
- 1 Cup Organic Whole Milk
- Start with Step #1 above. Preheat the oven to 400 degrees, place Tomatoes on baking sheet skin side down, drizzle Olive Oil and sparingly season Tomatoes with Sea Salt and bake 25 -30 minutes.
- Step #2: In Lrg. stock pot sauté Chopped Onion and Garlic in 1/3 Cup Olive Oil until tender.Add chopped Basil at the end and stir. When Tomatoes are done, add Tomatoes into the stock pot and add Organic Whole Milk and simmer for ½ hour on low heat. Remove from heat, when cooled put into Blender in batches to puree and put back into the pot, simmer on low and serve.
Shopping List: 4 Lbs. Roma Tomatoes, 1 bunch of Fresh Basil, 5 Garlic Cloves, Extra Virgin Olive Oil, 1 White Onion, Organic Whole Milk, Sea Salt, Pepper. You will need a Blender to puree the soup. Health Comments: This soup is High in Vitamins A & C, and has Vitamins E & K, Iron, Folate, Potassium, Calcium, Lycopene.