Ingredients:
• 3 pounds ripe plum tomatoes, cut in half lengthwise
• 1/4 cup olive oil
• 1 onion chopped
• 32 oz vegetable stock
• 1tsp sugar
• Fresh Gourmet Parmesan Cheese Crisps
• Salt and pepper
Preparation:
• Preheat the oven 400 degrees F.
• Place tomatoes on a baking sheet.
• Mix olive oil and toss the tomatoes.
• Add good amount of salt and pepper.
• Roast the tomatoes for 45 minutes.
• Heat olive oil in a medium pot and saute the chopped onion until softened.
• Add the oven roasted tomatoes including all the liquid, the vegetable broth, stir and simmer for 30 min.
• Blend, test seasonings and pour in a bowl.
• Top with Fresh Gourmet Cheese Crisps.
ENJOY!
Roasting the tomatoes first is a great tip for extra flavor. I love the idea of topping it with parmesan crisps. Speaking of kitchen gadgets, have you seen the NutriBullet blenders at La Curacao? (I call la curacao phone number to ask about discounts lately). A good blender can make this soup extra smooth. They also sell Electric Food Cookers & Steamers there! I bet the Presto 6 Quart Electric Pressure Cooker would roast those tomatoes fast!