OVEN-ROASTED TOMATO SOUP

Ingredients Weight Measure
Tomatoes, halved 5 lbs.
White onion, diced 1 ea.
Garlic, whole 8 cloves
TABASCO® brand Original Red Sauce 2-1/2 Tbsp.
Olive oil 1/4 cup
Salt to taste
Pepper to taste
Thyme, fresh, washed 1/2 bunch
Chicken base 2 oz.
Water 3 gals.
Red wine vinegar 2 Tbsp.

Method

  1. Preheat oven to 400° F.
  2. In bowl, toss tomatoes, onions, garlic, TABASCO® Sauce, olive oil, salt and pepper.
  3. Place in roasting pan. Roast tomatoes until 3/4 done; add thyme.
  4. Remove from oven and reserve.
  5. In a separate stock pot, combine chicken base, water and vinegar; bring to a boil.
  6. Remove the thyme sprigs from the roasted tomatoes; add tomatoes to the chicken base mixture and simmer for 10-15 minutes.
  7. In a food processor, add the soup in small batches, blending until smooth.
  8. Check seasonings, adjust to taste; serve warm.

Yield: