Roasted Tomato Soup

Recipe courtesy Tyler Florence

Show: Tyler's UltimateEpisode: Ultimate Mac and Cheese

Rated: 5 stars out of 5Rate itRead users' reviews (178)

RECIPE
COMMENTS & REVIEWS(178)

Cook Time:
50 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 10 min

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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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Comments & Reviews

recipe Roasted Tomato Soup
B Libertyville, IL 11-09-2009
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Awesome!
Rated: 5 stars out of 5

This soup was just delicious. I followed the advice of other reviewers and seeded the tomatoes before roasting and peeled... them afterwards. Also roasted them for close to 45 minutes. Added a tbsp or two of tomato paste, just to be sure of a rich taste, but it probably wasn't necessary. Otherwise, made the recipe as stated. To get the consistency I preferred, I used only 2 cups stock. As a result, it didn't produce a full 6 servings, more like 4, so no leftovers! I'll double it next time. Thanks, Tyler!Read more
recipe Roasted Tomato Soup
Gena Bend, OR 11-07-2009
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Everyone loved it!!
Rated: 5 stars out of 5

Easy and delicious. My 17 year-old helped me make the soup and loved it. He is looking forward to leftovers!!
recipe Roasted Tomato Soup
DEB Morgan, NJ 11-07-2009
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wow!
Rated: 5 stars out of 5

i love, love, love cream of tomato soup. i just made this today with the sad, rotten tomatoes i have left over from my... summer crop. granted it was only enough for one, but this soup rocks!! i watched him make it this morning, and i probably would have let those tomatoes go rotten before using them. i am so glad i watched and made this. now i have something to do with my tomatoes next year. thanks tyler, this is a keeper!Read more
recipe Roasted Tomato Soup
Michele Eugene, OR 11-01-2009
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Delicious!
Rated: 5 stars out of 5

This is the best tomato soup recipe I have ever made, and I have made quite a few. Not sure how my 8 yr-old would like the... basil, I made a simple pesto with it to serve on the side - Yum, Yum, YUM! I served this with gouda, crispy proscuitto, fig preserve and arugula panini, which worked very well. So delicious and so easy - this will be a new family favorite!Read more
recipe Roasted Tomato Soup
Piper oxnard, CA 10-28-2009
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mmm yummy fall dinner :-)
Rated: 5 stars out of 5

I made this for dinner with heirloom tomato and arugula paninis on olive bread. I'd recommend adding a little more roasted... garlic,oregano, salt and pepper to the soup. Read more
recipe Roasted Tomato Soup
Anne Dallas, TX 10-15-2009
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So fresh, creamy and delicious
Rated: 5 stars out of 5

I followed the recipe as written with the exception of using 1/2 & 1/2 instead of heavy cream. However, the roasted veggies... and basil were so flavorful, I'll use whole milk next time if anything at all. I did have roast the tomatoes for 30-35 minutes to really carmelize them. I served it with a light ceasar and toasted sourdough bread for dunking. It was so delicious that even my super picky friend asked for seconds. Now I can't wait to try the mac and cheese from this epidsode. Read more