Tomato Soup

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 15 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

3 pounds, medium plum tomatoes, halved lengthwise

4 tablespoons olive oil

Salt and freshly ground black pepper

Pinch sugar

3 tablespoons butter

4 shallots, chopped

2 tablespoons tomato paste

4 cups chicken stock

1/2 teaspoon cayenne

1 cup heavy cream

3 tablespoons chiffonade fresh basil leaves

Directions

  1. Preheat oven to 400 degrees F.
  2. Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
  3. Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
  4. Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
  5. Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Best Tomato Soup Ever

Roasted Tomato Basil Soup

Roasted Tomato Soup

Cream of Fresh Tomato Soup

Quick Creamy Tomato Soup

Tomato Soup with Grilled Cheese Croutons

Easy Tomato Soup and Grilled Cheese Croutons

Lentil Soup

🤤 More Drool-Worthy Recipes