Roasted Cold Tomato Soup
Yield: 6 People
Work: 20 Minutes
Total: 1.5 Hours
Set oven to 350 F°.
Gather Ingredients and Tools, then prep Ingredients as indicated.
In a Bowl, toss Tomatoes, Garlic, 1 Tbsp Salt, Onion, and 2 Tbsp Oil, then place on Sheet Tray.
Roast until golden at 350 F°, then let cool.
Once roasted Ingredients are cool, place in a Blender. Blend until smooth, then add the Basil and blend again until smooth.
On a low speed, add remaining Oil in a slow stream until smooth. Taste and add more Salt if necessary.
Chill for at least 45 minutes before serving.
Try different types of Tomatoes or fresh Herbs.
If you like a sweet Tomato Soup, try adding some Honey to the Sheet Tray.
Add creaminess with Cream, Milk, or Yogurt.
2 Pounds Ripe Tomatoes, cut into chunks
4 Garlic Cloves
2 Tbsp Salt
½ Cup Onion, quartered
1 Cup Basil, loosed packed
½ Cup Camelina Oil
Airtight Container in Refrigerator up to 5 days or 6 months in the Freezer.
Questions about this recipe? Ask Chef Pierson!