Recipe - Roasted Tomato And Garlic Soup

4 md Tomatoes
1 teaspoon Olive oil
1 One half tablespoon Allpurpose flour
One half lg Onion; chopped
7/8 pound Vegetable broth
1 One half teaspoon Roasted garlic
One half cup Nonfat milk
One fourth teaspoon Dried thyme
One fourth teaspoon Sugar
One fourth teaspoon Salt
1 ds White pepper

Heat broiler. Slice tomatoes in half and squeeze out juice and seeds; place
skin side up in a jellyroll pan. Broil 10 minutes, or until skins blister
and blacken. Remove from oven and allow to cool slightly. Slip off skins
and discard. Puree in blender or food processor.

In kettle, heat oil over medium heat; saute onions until tender, then
sprinkle evenly with flour. Stir with a wire whisk and cook 1 minute
longer. Stir in tomato puree and broth; cook, stirring frequently, until
mixture comes to a boil. Add roasted garlic, thyme, white pepper and salt
and sugar; simmer
10 to 20 minutes. Turn off heat and stir in reserved milk.
Posted to MCRecipe Digest V1 #200

Date: Mon, 12 Aug 1996 23:13:49 0400

From: ADAMSFMLE@aol.com