August 05, 2009

Roasted Tomato Soup Recipe

I love tomato soup. Follow this recipe for the best tomato soup you'll ever taste!

  • 3 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
  • 6 cloves garlic, peeled
  • 1 large yellow onions, sliced
  • 1/2 cup of extra virgin olive oil
  • 3/4 of a quart chicken stock
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves
  • 3/4 cup heavy cream
  • sea salt and pepper


Preheat oven to 425 degrees F.

Chop all of the tomatoes into small chunks. Spread the tomatoes, garlic cloves and onions onto a cookie sheet. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third.

Chop basil leaves and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat and add cream. Serve garnished with a vine tomato and basil leaf.

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