Total Pageviews

Thursday, January 15, 2015

Roasted Garlic and Tomato Soup

4c gloves of garlic crushed
2 tablespoons of unscented organic coconut oil or grape seed oil
1/4 cup of shiraz or pinot noir
3/4 cup of distilled water
1 28 oz can of San Marzano whole tomatoes (chopped in food processor)
1  teaspoons of cracked blacked pepper
1/2 medium onion chopped
3 T of Knorr tomato bouillon
2 t of dried basil

Heat oil under low heat , add garlic, toast until brown.
Stir in onion, cook until transparent , stir in basil and bouillon.
Bring to a rolling boil, add tomatoes
reduce heat and simmer 20 minutes
Serve with quiche, salad and cucumber water......

No comments:

Post a Comment