Tuesday, November 9, 2010

Fire Roasted Tomato Soup

1 Tablespoon freeze dried onion rehydrate in 1½ tablespoons water
6 cloves garlic, minced (or use 1/4 tsp dried minced for each clove)
Olive oil
½ cup tomato powder
1 cup Water
32 oz bottle fire roasted (or sun-dried) tomatoes  (Costco has them reasonably priced in larger quantities, or roast your own during the summer and freeze for later use)
8 cups water
 8 tsp chicken bouillon
2 tsp salt
1/2 tsp pepper
2 cups milk or cream (more if you like a thinner soup)
In a large soup kettle sauté onion in olive oil until almost translucent. Add garlic and continue to sauté a few minutes more. Add water, tomato powder, tomatoes bouillon. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Using a stick blender puree.  Season with salt and pepper. Add milk. Serve.

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