Photo: Roasted Tomato Soup Recipe
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.
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By ebrosius1
Wichita, KS
on January 26, 2012
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My husband is not a tomato soup fan in any form. Tyler Florence, however, has swayed the unmovable. Not only does he happily eat the soup hot the first day but cold the second and third day. Wow! When my husband eats leftovers and asks for me to make tomato soup at least once a month in winter is a sign of how great this recipe is to make and eat!
By Jacman
on January 26, 2012
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This soup was great!......The first time I made it I followed the recipe exactly. I found that the taste of the bay leaves were too strong, so the second time I made it, I used just one bay leaf, and it tasted perfect!
By Chef #1058130
Wyomissing, PA
on January 21, 2012
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I just made and ate this soup. It's delicious. Very full flavor and it makes a big difference if you use homemade stock instead of store bought. I use Ina Garten's recipe for stock and it really makes everything much richer. The basil is optional but really adds another layer of flavor to it that really rounds it out nicely. I think it you season this correctly and follow the recipe, you'd be hard pressed to find a better tomato soup.
The only con here is that it doesn't make much. I had a large mug of it and my husband had a cereal bowl of it and there is nothing left. I'll probably double it next time and may try it with canned tomatoes to see if that is a suitable substitute for fresh in a pinch.
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