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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Roasted Cream of Tomato Soup Recipe

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This recipe for Roasted Cream of Tomato Soup is from Cooking With The POLK Girls, 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 (a mixture of Roma, Bushel Boy, Vine, etc.)
6 cloves Garlic, peeled
2 small Yellow Onions, sliced
1/2 C. Extra-Virgin Olive Oil
Salt and freshly ground Black Pepper
1 qt. Chicken Stock (4 C.)
2 Bay Leaves
3 Tbsp. Butter
1 to 1-1/2 C. Heavy Cream
1/2 C. chopped fresh Basil leaves, optional
Directions:
Directions:
Preheat oven to 450º
Wash, core and cut the tomatoes in half. Place the tomatoes, garlic cloves and onions on a baking tray. Drizzle with the olive oil, season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock (3 C.), bay leaves and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes, or until the liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Using an immersion blender, puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining 1 C. of chicken stock, as needed. Season to taste with salt and freshly ground black pepper.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is a great soup for the fall, serve with a Grilled Cheese sandwich.

 

 

 

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