starter2.pdf

A shared recipe from the Hell's Kitchen game.

Roasted Tomato Soup

Serves 4

4 tbsp olive oil

10 plum tomatoes, halved

1 white onion, thinly sliced

2 garlic cloves, halved

2 thyme sprigs

1 tsp white sugar

2 bunches of basil

1 quart chicken or vegetable stock

Salt and freshly ground black pepper

To serve

2 tbsp olive oil

4 small clusters of cherry tomatoes on the vine

4 basil leaves, thinly sliced

Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and

pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven

at 425 degrees until caramelized.

Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to

smooth the soup. You may not use all of the stock.

For garnish, heat olive oil, lightly sauté the tomato clusters on the vine. Serve on top of the soup

with thin sliced basil.