Rachel Ray’s Roasted Soup

by on March 24, 2013
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Potato, tomato, garlic
Chicken stock
Cut top off entire head of garlic, nest in foil, and drizzle with olive oil
Use fork to poke numerous holes in potatoes
Sprinkle tomatoes with olive oil and salt and thyme

Turn oven to 450°F
Garlic will roast 10 minutes
Potato will roast 45-60 minutes
Tomato will roast 45-75 minutes . Cook until skins burst

Remove flesh of potatoes. Use skin for an appetizer at another time
Squeeze garlic cloves into the potatoes
Mash tomatoes in a colander, keeping the juice and meat separate
Add 2 tablespoons butter and tomato juice to potatoes and garlic and mix well
After mashed together, add basil leaves and meat from tomato
Add chicken stock to desired consistency
Heat on low heat 20 to 60 minutes

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