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Roasted Tomato Soup Recipe

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This recipe for Roasted Tomato Soup is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. fresh tomatoes
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 C. extra-virgin olive oil
Salt and pepper
1 qt. chicken stock
2 bay leaves
4 Tbsp. butter
1/2 C. chopped fresh basil leaves, optional
3/4 C. heavy cream, optional
Directions:
Directions:
Preheat oven to 400º. Wash, core and cut tomatoes in halves. Spread the tomatoes, garlic and onions on a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove the roasted vegetables from the oven and transfer to a large stock pot (set aside the roasted cherry tomatoes for later). Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add then to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and pepper. Garnish in a bowl with 3 or 4 cherry tomatoes and a splash of cream.
Serves 4-6.

 

 

 

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