1 batch roasted tomatoes with onions
2 - 3 cups chicken or vegetable stock
1 T chopped fresh basil
salt & pepper
sour cream or grated cheddar cheese for garnish
Pour roasted tomatoes and onions into a 3-quart saucepan. Add 1 cup stock and blend with an immersion
blender until pureed. Add second cup of stock, bring to a boil and then reduce to a simmer. Cook for 5
minutes. Add more stock if needed. Adjust seasoning. Add basil.
Serve with a dollop of sour cream or grated cheddar cheese floating on top.
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