Tomato Soup

Total Time:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 3 pounds, medium plum tomatoes, halved lengthwise
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Pinch sugar
  • 3 tablespoons butter
  • 4 shallots, chopped
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 1/2 teaspoon cayenne
  • 1 cup heavy cream
  • 3 tablespoons chiffonade fresh basil leaves
Directions
  • Preheat oven to 400 degrees F.

  • Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.

  • Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

  • Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.

  • Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.


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