Tomato Soup Base

A tomato base can be eaten as-is (perfect with a toasty grilled cheese sandwich) or embellished with vegetables, lentils and even fish. MORE + LESS -

TBSP Nate

May 7, 2015

cups basic vegetable or chicken stock

large ripe tomatoes

Olive oil

Spices/ seasonings (optional)

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1

Start with eight cups of basic vegetable or chicken stock.
2

Cut six large ripe tomatoes in half and scoop out the seeds. Place them cut side up on a baking sheet and drizzle with olive oil. Roast at 40° F for about 45 minutes or until wrinkled, but not burnt.
3

Add the tomatoes to the stock in a large pot and boil for five minutes.
4

Puree the tomatoes with the stock using an immersion blender, or toss into food processor to blend. Season to taste and enjoy.