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ROASTED GARLIC AND BASIL TOMATO SOUP
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| Perhaps with a grilled cheese on a cold afternoon? |
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| Ingredients: |
3 large garlic cloves
3 oz shallots, peeled and chopped
1 Tablespoon EVOO
14 oz can Italian stewed tomatoes, un-drained
1.5 cups chicken broth, divided
1/2 teaspoon hot sauce
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1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
pinch of red pepper
1.5 Tablespoons fresh basil
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| Procedures: |
Place garlic and shallots in an 8" pan lined with aluminum foil and drizzle with oil
Bake at 450o for 15 minutes, stirring twice; cool.
Process the garlic, shallots, tomatoes, 3/4 cup chicken broth and next 5 ingredients in the food processor until smooth.
Cook the tomato mixture and remaining chicken broth for 5 minutes or until heated.
Stir in the basil and serve.
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| Notes: |
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Serves 2 as a bowl or 4-6 as an amuse bouche.
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