Roasted Tomato And Onion Soup
Contributed by: NAPSA
Olive Oil 1-2-3 - The Ultimate Soup And Biscuit Combo (NAPSA) - When it comes to food pairings there's none better than hot from the oven biscuits coupled with a steamy bowl of soup.
Rozanne Gold, renowned chef and author of the award winning Recipes 1-2-3 series, makes that
match to perfection with golden biscuits and roasted tomato and onion soup. Her secret
ingredient for both? Olive oil, one of just three ingredients per dish which Gold relies on to create
this delicious recipe.
Gold uses olive oil to give foods a distinctive quality. Olive oil brings out the flavors of
roasted onions and farm-fresh tomatoes in this simple soup and adds an elegant touch to the flaky
biscuits. The versatility, great taste, and health aspects of olive oil make it an ideal ingredient for everyday cooking.
See also Olive Oil Biscuits.
- 5-6 large ripe tomatoes (about 2 pounds)
- 8 medium onions (about 2 pounds), unpeeled
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
Preheat oven to 250.
Bring large pot of water to a boil. Make a small x in bottom of each tomato using a small
sharp knife. Plunge tomatoes in water for 1 minute. Drain in colander and peel. Cut tomatoes in
half and place cut side down on large baking sheet.
Place whole unpeeled onions on baking sheet. Drizzle 1 tablespoon olive oil over tomatoes
and onions, using your hands to coat them well. Sprinkle tomatoes with salt. Roast for 2 hours.
Slip onions from their skins.
Place tomatoes and 5 peeled onions in bowl of food processor. Process until very smoot(.
Add 1/2 to 2/3-cup water and remaining 2 tablespoons olive oil, and process again.
Transfer to bowl. Add salt and freshly ground black pepper to taste. If not serving right away,
you may need to add water, as soup will thicken. Reheat gently.
To serve, ladle soup into 6 flat soup plates. Cut remaining peeled onions in half lengthwise.
Place 1 half in center of soup and drizzle with olive oil.
Serving Size: Serves 6 (makes about 5 cups)