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Roasted Tomato Soup Recipe

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This recipe for Roasted Tomato Soup is from The Taradash Family Cookbook Project, 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 of fresh tomatoes (heirloom, vine and plum)
6 cloves of garlic, peeled
2 small yellow onions, slice
1/2 cup EVOO
Kosher Salt and Fresh ground pepper
1 quart of chicken stock
4 tablespoons Butter
1/2 of fresh basil, chopped)
3/4 cup heavy cream
Directions:
Directions:
Preheat oven to 450º
Cut Tomatoes in Half. Spread Tomatoes, Garlic and Onions on a sheet pan. Drizzle with 1/2 cup EVOO and season well with Salt and Pepper. Roast for 20 to 30 minutes or until caramelized.

Remove from oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes, or until liquid has reduced by a third.

Wash and dry fresh basil. Pour soup into blender and add basil. Puree until smooth. Return soup to low heat and add cream. Adjust consistency with remaining chicken stock. Season to taste
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
1 hr - 1 1/2 hrs

 

 

 

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