Enjoy a serving of home comfort food, Roasted Tomato Soup! We love this versatile recipe that goes well along the side of Garlic Bread, Salad, a Grilled Sandwiches, or even as a starter to a nice Roasted Beef Tenderloin dinner.
Roasted Tomato Soup
Yield 4-6 servings
Ingredients
* 2 1/2 pounds Fresh Tomatoes [mix heirlooms, cherry, vine and plum if you like]
* 6 cloves of Garlic, peeled
* 2 small Yellow Onions, sliced
* 2 small Yellow Onions, sliced
* Vine cherry tomatoes for garnish
* 1/2 cup Extra Virgin Olive Oil
* Salt and Freshly Ground Black Pepper
* 1 Quart Chicken Stock
* 2 Bay Leaves
* 4 Tablespoons Butter
* 1/2 cup Basil leaves, chopped [optional]
* 3/4 cup Heavy Cream [optional]
Directions
Preheat oven to 450 degrees F
Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlice cloves and onions onto a baking tray. If using the Vine Cherry Tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot [set aside the vine roasted tomatoes for later]. Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by third.
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
Enjoy!
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