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 Miss Leina
Mendon, NY
on May 13, 2013
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I decided to do a 'show down' with three recipes for Tomato soup. And Tyler's recipe was the winner (Barefoot Contessa's Cream of Fresh Tomato soup took second place, also delicious. I used both Roma and Vine ripe tomatoes. I followed the suggestion of placing the garlic under the tomatoes to prevent them from burning. The soup was excellent before I added the cream, and as well afterwards. So, if you want to eliminate the cream from this recipe, I believe you will still love the soup. Perfect soup on a rainy day.
By meself_11956426
Lakeland, 48
on March 31, 2013
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After considering reviewers comments and other Food Network chefs' recipes for tomato soup I did this: I halved and seeded 20 Roma tomatoes, patted them dry, then coated them with a good quality extra virgin olive oil and seasoned them with Kosher salt and pepper. I placed fairly thick sliced onions and garlic cloves on a foil lined baking sheet then topped the onions and garlic with the tomatoes cut side down -- making sure that the onions and especially the garlic was covered by the tomatoes -- like a tent, and this process eliminated other reviewers' comments on burned garlic. To address reviewers' concerns about seeds and skin I removed the seeds before roasting and after roasting I removed the skins. I believe this process may eliminate concerns about the texture of seeds and skins. I added no cream but dressed the soup in an elegant china bowl with a teaspoon of sour cream and a tiny fresh basil leaf. In the soup I did use about half a cup of basil. A delicious soup!
By kstrange
Chicago, IL
on March 18, 2013
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Very good and rich! I transferred a soup to a blender instead of using a stick blender and I had no problems with the skins.I also only used half the amount of cream. It still turned out great for using out of season tomatoes!
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