Roasted Tomato Herb Soup With Chili Oil

1. 1

   Cut Tomatoes in half for medium-sized and in thirds for large.

2. 2

   Bake for 30 minutes on 325 and 10 minutes on 400, so you have more water from the tomatoes than you would if you fully caramelized them.

3. 3

   When the Tomatoes are done let cool then peel off the skins and put in to a food processor

4. 4

   Dice the Onion then add to a large sauce pan. Saute until soft then add the wine and reduce until syrupy & add to food processor and puree

5. 5

   Heat it up and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.