Ingredients
- 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- Vine cherry tomatoes for garnish, optional
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup heavy cream, optional
Directions
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
Photo: Roasted Tomato Soup Recipe

















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By ahdmvicky_1215285
on May 28, 2012
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Not the ultimate but good. It was missing something so I added grated Parmesan cheese on top. Delish! I like the idea of adding red pepper flakes to give it a little kick! Thanks for the post!
By mycarousel
on May 16, 2012
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Very very good without the heavy cream the smell of the roasting vegatables was wonderful and special thank you Tyler
By chocoholicmama
Springfield, Mo
on May 04, 2012
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I really loved this soup! Roasting the tomato, onion and garlic really gave this another element.I did add a couple of ingredients. Before reduction, I added about 1/2 cup of red wine and about 2 tablespoons of balsamic vinegar. Also, I didn't have fresh basil on hand, so at the end of cooking I added about 1 full tablespoon of dried basil along with the cream. Topped our bowls of tomato soup off with some shredded mozzarella and a dollop of sour cream. It's a keeper!
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