Laurdee
05-13-2000, 11:53 AM
From Annette
1 1/2 lbs plum tomatoes, halved
2 T. olive oil
2 garlic cloves, chopped
1/2 teas. oregano
1/4 teas. basil
1/2 c. minced onion
1 c. chicken broth
1/2 c. tomato paste
1/4 c. red wine
3/4 c. ff milk
3 T. flour
Lay tomatoes on a baking sheet, drizzle with olive oil and sprinkle with the garlic and herbs. Roast 20-30 mins at 375. Transfer to a blender or processor and rough chop.
In a sprayed saucepan, saute onions until wilted. Add tomatoes, broth, paste and wine; whisk together.
Whisk together the milk and flour; warm before adding to the soup mixture. Simmer 10-15 mins. May sprinkle grated parmesan cheese over each serving if desired.
Yields about 11 cups
1 pt per cup
Made this the other night without the tomato paste (discovered I was out after starting the dish) and it turned out well. The flavor was delicate so the paste would have given it more depth. However, I liked it the way it was. This is not a hearty soup so served it like a first course, or for a light lunch with some fruit or sandwich. Be sure to use a good olive oil and don't be stingy.
1 1/2 lbs plum tomatoes, halved
2 T. olive oil
2 garlic cloves, chopped
1/2 teas. oregano
1/4 teas. basil
1/2 c. minced onion
1 c. chicken broth
1/2 c. tomato paste
1/4 c. red wine
3/4 c. ff milk
3 T. flour
Lay tomatoes on a baking sheet, drizzle with olive oil and sprinkle with the garlic and herbs. Roast 20-30 mins at 375. Transfer to a blender or processor and rough chop.
In a sprayed saucepan, saute onions until wilted. Add tomatoes, broth, paste and wine; whisk together.
Whisk together the milk and flour; warm before adding to the soup mixture. Simmer 10-15 mins. May sprinkle grated parmesan cheese over each serving if desired.
Yields about 11 cups
1 pt per cup
Made this the other night without the tomato paste (discovered I was out after starting the dish) and it turned out well. The flavor was delicate so the paste would have given it more depth. However, I liked it the way it was. This is not a hearty soup so served it like a first course, or for a light lunch with some fruit or sandwich. Be sure to use a good olive oil and don't be stingy.