+
0 (0)

Appetizers, Soups, Vegetarian

Roasted Tomato Soup

Roasted Tomato Soup
Lawrence K. Ho / Los Angeles Times

It's unfortunate that our food cravings don't always coincide with the season. You can't get a perfectly ripe, juicy peach in January, no matter where it's been flown in from. You can, however, work with what you've got with pretty ... Read more

Total time: 10 minutes | Serves 2
  • 6 roasted tomatoes
  • 1 3/4 cups vegetable stock
  • 1 tablespoon cream
  • Salt, pepper
  • Croutons

Step 1Place tomatoes and stock in blender and puree until smooth, about 2 minutes. Turn into medium saucepan and heat over medium heat until hot, 3 to 4 minutes. Stir in cream and add salt and pepper to taste. Serve with croutons.


HAVE YOU TRIED


Mayie’s beans from Wool Growers
Mayie’s beans from Wool Growers

Kuleto's minestrone
Kuleto's minestrone

Cornmeal muffins with apricots and rosemary
Cornmeal muffins with apricots and rosemary

Crisp-fried soft-shell crabs
Crisp-fried soft-shell crabs

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Druze wrap with labne and za'atar
Grilled eggplant dip with tahini, yogurt and roasted chiles
Thai peanut chicken wings
Olives with lemon and rosemary