Serves: 4
Total Calories: 203
Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 375 degrees F for 1 hour.
Remove tray from oven. 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.
This Roasted Roma Tomato Soup recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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