Hearty Hot or Cold Roasted Tomato Soup

A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich.

Step: 1

Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.

Step: 2

Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Per Serving: 152 calories; protein 3.3g; carbohydrates 11.2g; fat 11.1g; cholesterol 5mg; sodium 972.6mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.