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Andrea's Tomato Soup Recipe

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This recipe for Andrea's Tomato Soup is from The DeForge Family Cookbook, 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 lbs Roma tomatoes
- 3 Tbsp unsalted butter
- 4 cloves of garlic
- 2 shallots, finely chopped (or 1 onion)
- 1 sprig sage
- 2-3 cups chicken stock
- 1/2 cup heavy whipping cream, plus more to serve
- Kosher salt and freshly cracked pepper, to taste
- 1/2 bunch of finely chopped chives
Directions:
Directions:
1. Preheat the oven to 400 degrees. Halve the tomatoes and arrange in an even layer on the baking sheet. Roast cut-side down for 30-35 minutes, or until charred and soft.

2. In the large saucepan, melt the butter over medium heat. Add the garlic and shallots, and saute until soft. Then add the roasted tomatoes, sage and stock. Bring to a boil, reduce to a simmer, and cook for 30-40 minutes, or until the mixture is very soft.

3. Remove the sage. Stir in the heavy cream, and season to taste with salt and pepper. Transfer to a blender. Pulse until mostly smooth but some small chucks remain for texture, or to your desired consistency.

4. While still hot, transfer to serving bowls. Enjoy with a drizzle of heavy cream, fresh chives, freshly cracked pepper, and grilled cheese if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Highly recommend making grilled cheese or homemade crusty bread to go with it!

 

 

 

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