Recipe courtesy of Tiffani Thiessen
Homemade Roasted Tomato Soup
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 33
- Saturated Fat
- 10
- Carbohydrates
- 28
- Dietary Fiber
- 8
- Sugar
- 16
- Protein
- 6
- Cholesterol
- 41
- Sodium
- 1731
- Total: 2 hr 20 min
- Active: 50 min
Ingredients
4 pounds plum tomatoes, halved and seeds removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 teaspoon sugar
6 sprigs fresh thyme
1 large onion, diced
3 cloves garlic, chopped
3 cups vegetable stock
1 bay leaf
1/2 cup heavy cream
3 tablespoons chopped fresh basil, plus whole leaves for garnish
Chile-infused oil, for drizzling
Directions
Special equipment:
an immersion blender- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
- Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
- When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.