Recipe courtesy of The Neelys
Episode: Fill 'Em Up
Save Recipe Print
Tomato Soup
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
15 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F.

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.

Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.

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.

Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Tomato Soup

Recipe courtesy of Martha H Foose

Tomato Soup

Recipe courtesy of Damaris Phillips

Tomato Soup

Recipe courtesy of Michele Urvater

Tomato Soup

Recipe courtesy of Patricia Heaton

Tomato Soup

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories