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Spicy Roasted Tomato Soup
Give comforting tomato soup a peppery kick with garlic, onions, and cayenne.
4 cups canned tomatoes in juice, drained
1 Tbsp. olive oil
4 Markon First Crop Roma Tomatoes, diced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1/2 cup Markon First Crop Yellow Onion, chopped
3 sprigs Markon First Crop Thyme, remove stems
2 cups vegetable stock
2 large Markon First Crop Basil leaves, chiffonade
1/2 cup sour cream
1 baguette (sliced 1/4-inch thick; toasted with olive oil and pepper)
2 tsp. cayenne pepper
Salt and pepper, to taste
Saute garlic and onion in olive oil over medium heat until translucent. Add canned tomatoes, thyme, and stock; simmer 15 minutes. Add cayenne, salt, and pepper. Place in blender; pulse to just combine (not puree).
In small bowl, mix basil and sour cream. Ladle soup into four bowls; top with diced Romas and a small spoon of sour cream. Garnish with crostini. Serve.
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