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Soups and Stews | |
| 2 1⁄2 pounds plum tomatoes 5 cloves garlic 1 teaspoon sugar 3 tablespoons olive oil, divided 1 cup onion, diced 28 ounces chicken broth 2 tablespoons fresh basil 1⁄2 cup Gorgonzola, divided 1⁄2 cup plus 1 tablespoon half and half, divided 2 teaspoon salt, divided 1⁄4 teaspoon cracked pepper 1⁄4 cup sour cream | |
| Preheat oven to 375 degrees. Wash and slice tomatoes in half, lengthwise. Toss tomatoes and garlic with 1 teaspoon sugar, 1 teaspoon salt, 1⁄4 teaspoon pepper and 2 tablespoons olive oil. Place garlic cloves and tomatoes cut side up on baking sheet and roast for 40 minutes. Heat 1 tablespoon olive oil in soup pot and cook onions about 8 minutes over medium heat. Add chicken broth, roasted tomatoes and garlic, bring to boil. Once boiling, turn down heat and with an immersion blender (or carefully in a standing blender) blend soup well. Rinse blender. Add basil, 1⁄4 cup Gorgonzola and 1⁄2 cup half and half, reduce heat to low and simmer for 5 minutes. Mix well. Salt and pepper to taste. Place 1⁄4 cup Gorgonzola, 1 tablespoon half and half and sour cream in blender and blend until combined. Use as a garnish on soup. | |
Unrated | |
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