Roasted Tomato Soup
- Ready In:
- 11hrs 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs fresh tomatoes (mix of heirlooms, cherry, vine, and plum(if you can find them)
- 6 garlic cloves
- 2 small onions, sliced
- 1⁄2 cup extra virgin olive oil
- salt
- ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 8 -10 sprigs fresh thyme
- 4 tablespoons butter
- 1⁄2 cup fresh basil
- 3⁄4 cup heavy cream
directions
- Preheat oven to 450 degrees F.
- Wash tomatoes and cut into similar size quarters. Slice onion and peel garlic cloves. Spread all in a baking tray.
- Drizzle with olive oil well.
- Sprinkle with salt, pepper and basil and thyme if using dry if using fresh do next step.
- Lay thyme sprigs over the top and if using fresh basil save for later.
- Roast 30 to 40 minutes or until caramelized.
- Remove from oven and pour directly into pot.
- Add 3/4 chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer 15 to 20 minutes. Remove Bay leaves. Add fresh basil if using now.
- Use an immersion blender and puree soup until smooth or if you don't have one use your food processor.
- Return to low heat, add cream and adjust consistency with remaining chicken stock. Season to taste with salt and pepper.
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