Oven Roasted Tomato Soup
Recipe Type: Soup
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6 cups
Oven Roasted Tomato Soup
Ingredients
- 6 Ea. Medium tomatoes, cut in half crosswise
- 1 Hd. Fresh anise or fennel, white part only, quartered
- 1 Small Yellow onion, Peeled and quartered
- 6 Ea. Garlic cloves, unpeeled
- 2 bsp. EVOO
- 1 tsp. Course sea salt or kosher salt
- 1 tsp. Fresh cracked black pepper
- 1 C. Coconut water or sweet white wine, optional
- ¼ C. Fresh anise fronds, chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit. Place tomatoes, cut side up on a sheet pan or in a roasting pan. Add anise, onion and garlic to the pan.
- Drizzle vegetables with olive oil, then sprinkle with salt and pepper. Pour coconut water or white wine into pan. Transfer pan to oven and roast for about 90 minutes or until onions and garlic start to brown.
- Let cool for 10 minutes. Remove skins from tomatoes by pinching them with your fingers. Remove skins from garlic. Using a large spoon, transfer tomatoes, onions, garlic and anise to a blender. Pour liquid into blender. Cover and puree on high for about 45 seconds or until smooth. Keep warm until ready to serve. To serve, stir chopped anise fronds into soup, then ladle into bowls. Serve with a grilled cheese sandwich.
Notes
Add browned ground beef, pork and or veal to leftover tomato sauce and serve over pasta for a delicious Bolognese sauce, or add some fresh basil for a homemade pizza sauce.
