Roasted Tomato Soup
2 pounds Roma tomatoes
5 garlic cloves, unpeeled
1 tsp dried basil
3 T olive oil (just a little bit)
1 onion, finely chopped
1 red chili, finely chopped
2 T balsamic vinegar
2 tsps soft brown sugar
1 T organic flour
4 cps vegetable broth
1/4 chopped flat leaf Italian parsley, to serve
Preheat oven to 400. Halve tomatoes and lay cut-side up in baking tray with garlic. Add a bit of oil, some seasoning and the basil. Roast for 30 minutes. Take the garlic out after 20 minutes if it is drying out.
Heat some veggie broth (about 1/4 cp) in a heavy pan. Add the onion and chili and cook, covered, for 10 minutes over medium heat and stir frequently.
Chop the tomatoes and squeeze the garlic pulp from their skins. Add to the pan along with the vinegar and sugar. Cook, stirring, for 1 minute. Stir in the flour and cook for 30 seconds.
Remove from the heat and add the stock. Return to the heat, bring to a boil, stirring occasionally. Simmer for 5 minutes. Season to taste and add the parsley.
Note: You can use dried red chili pepper instead of a red chili. You can also puree the entire batch of soup and add about 1/4 cp of soy or rice milk to give it a creamy texture.