Roasted Tomato Soup

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 1/2 pounds assorted tomatoes (heirloom, vine and plum)
  • 1/2 cup cherry tomatoes, for garnish (optional)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 6 cloves garlic
  • 2 small onions, sliced
  • Kosher salt and freshly ground pepper
  • 1 quart chicken stock
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped fresh basil
  • 3/4 cup heavy cream
Directions
  • Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.

  • Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.

  • Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

  • Serve with Grilled Cheese with Apple and Bacon.

  • Photograph by Ryan Liebe

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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