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Old 07-07-2014, 02:25 AM posted to rec.food.cooking
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Default Roasted Tomato and Roasted Carrot Soup

8 medium carrots, peeled
8 medium/small tomatoes cut in half, seeded
1 large yellow onion chopped
8 cloves garlic chopped
large bunch fresh basil stemmed (2 cups packed) and roughly chopped
2 tbs fresh thyme leaves
1 qt chicken stock
1/4 cup extra virgin olive oil divided
Kosher salt
black pepper

Put carrots and tomatoes in a large rectangle cake pan and cover the carrots
and tomatoes with about 1/2 of the olive oil. Sprinkle with salt.
Put the broiler on high, and cook the tomatoes and carrots until they are
medium charred. Cool, remove and reserve the liquid in the pan.

Put a 3 or 4 qt heavy pot on medium heat. Put the reserved liquid and and the
rest of the olive oil. Let the liquid/oil reduce to half.
Add the onions, garlic, more salt, pepper and the thyme leaves. Cook until the
onions and garlic are softened.
Lower the heat to medium low.
Add the tomatoes. Cut up the carrots in 1 inch pieces and add to the pot.
Mash the tomatoes and carrots with a potato masher. (optional)
Add the chicken stock.
Add the basil.
Using a hand blender, blend the mixture until is smooth.
Add salt if needed.
Bring up the heat to medium and cook for about 15min.

Serve hot.

Additionally, Cool the soup and refrigerate. Add a dollop of sour cream on the
bowl.

Serves about 10-12.

--
Steve Clingerman
----------------------
€œThe government cant fix your class envy nor should it.€

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