Friday, August 23, 2013

Roasted Tomato Soup with Tomato Mozzarella Basil Flatbread

Roasted tomato soup


10 Roma tomatoes; halved
1 can crushed tomatoes
1 can whole peeled tomatoes
1 small onion, chopped
3 cups chicken broth
4 cloves of garlic, chopped
1 cup heavy cream or milk
1 cup basil; chopped
salt and pepper to tast
2 tbsp oregano

1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and chicken broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.



Mozzarella Cheese
2 Heirloom Tomatoes 
Fresh Basil
Whole Wheat Naan
Olive Oil


Preheat oven to 350 degrees

Top the Naan with olive oil, mozzarella, tomatoes, and basil

Place on a cookie sheet in your preheated oven and bake for 20 minutes or until crispy