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Wednesday, July 23, 2014


Make it fresh while the tomatoes are blooming. This soup is loaded with onion and garlic, and herbs, so if you don't like a lot of onion or garlic, cut back on these ingredients but it turns out just how we like it

Recipes Makes: 4 Servings

What you Need:
2 1/4 lbs ripe tomatoes
1 big white onion
6-8 cloves of garlic
16 oz vegetable broth(you can use chicken too)
3 sprigs fresh thyme
1 Tablespoon Parsley
1 bay leaf
1 cup shredded mozzarella
Salt, pepper
Some olive oil
1 1/2 cups milk
2 Tablespoons of corn starch
2 Tablespoons of butter

Line baking sheet with parchment paper. Preheat oven to 200 ºC.
Wash tomatoes and cut into eight pieces. Place them skin down on the baking sheet. Peel
onions, cut in pieces and put on baking sheet. Skin garlic cloves, halve and distribute on the
tomatoes. Sprinkle with olive oil, salt and pepper. Put the baking sheet in the middle of the oven
and roast the vegetables at 200 ºC for 35-40 minutes.

Transfer roasted vegetables together with the roasting juices into a pot and add vegetable
broth. Add thyme twigs and bay leave. Bring to boil and simmer for roughly 20 minutes.
While the soup simmers, get out the mozzarella and set aside
Remove bay leave and thyme twigs from the soup. Puree soup. Put back into pot, add butter, then bring up to boil, mix milk with corn starch till blended in a small bowl, add to your pureed soup and reduce heat, stir till thickened nicely Add more seasoning if necessary.
Immediately serve the soup and add mozzarella cheese and stir until mozzarella is melted.
Serve & enjoy.

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