Friday, July 25, 2008

Saturday Nosh

My pet human reminded me today that I promised to share some space on my blog. So today, I'm letting her post a recipe. Sheeesh!

Roasted Tomato and Basil Soup (perfect for this time of year!)


3 lbs Roma tomatoes
8 cups vegetable broth
1 sweet onion, finely diced
2 leeks, slice thin
1 shallot, finely diced
2 Tbls butter
2 Tbls light olive oil
2 cups fresh basil leaves
Olive oil
Herbs de Provence
Sea Salt
Cracked pepper

Roast and Dry the Tomatoes:

Preheat the oven to 250 degrees.

Wash and slice the tomotoes in half lengthwise. Squeeze the seeds out. Coat (or brush) with olive oil and lay slice side up on cookie trays. Sprinkle sea salt, pepper, and Herbs de Provence over the tomatoes. Place them in the oven and let cook on extremely low heat for approximately 5 hours, or until semi-dry.


Make the Soup:

Saute onion, leek, and shallot in butter and olive oil. Add broth, tomatoes, and basil leaves. Simmer on low for 1 hour. Add salt and pepper to taste.

Process the soup in a food processor. Serve either hot or cold.

2 comments:

DKM said...

Droolie drool drool

Name: Mr. Hendrix said...

um, vegetables? wierd. where is the shrimps? the chicken? the toona?
my mommy thinks it looks so good she will make it this week so she can use her basil plants. i think both our mommies are weird to eat vegetables.

Friday, July 25, 2008

Saturday Nosh

My pet human reminded me today that I promised to share some space on my blog. So today, I'm letting her post a recipe. Sheeesh!

Roasted Tomato and Basil Soup (perfect for this time of year!)


3 lbs Roma tomatoes
8 cups vegetable broth
1 sweet onion, finely diced
2 leeks, slice thin
1 shallot, finely diced
2 Tbls butter
2 Tbls light olive oil
2 cups fresh basil leaves
Olive oil
Herbs de Provence
Sea Salt
Cracked pepper

Roast and Dry the Tomatoes:

Preheat the oven to 250 degrees.

Wash and slice the tomotoes in half lengthwise. Squeeze the seeds out. Coat (or brush) with olive oil and lay slice side up on cookie trays. Sprinkle sea salt, pepper, and Herbs de Provence over the tomatoes. Place them in the oven and let cook on extremely low heat for approximately 5 hours, or until semi-dry.


Make the Soup:

Saute onion, leek, and shallot in butter and olive oil. Add broth, tomatoes, and basil leaves. Simmer on low for 1 hour. Add salt and pepper to taste.

Process the soup in a food processor. Serve either hot or cold.

2 comments:

DKM said...

Droolie drool drool

Name: Mr. Hendrix said...

um, vegetables? wierd. where is the shrimps? the chicken? the toona?
my mommy thinks it looks so good she will make it this week so she can use her basil plants. i think both our mommies are weird to eat vegetables.