Cream of Roasted Tomato Soup
From dahlka 16 years ago
- 35 minutes to make
- Serves 6
This soup is a great fall or winter recipe. But I am thinking of making it now as tomato season is here and the price is right! It's delicious, easy and very hearty! You can't go wrong if you like tomato soup!
Ingredients
- 1 1/2 pounds ripe plum tomatoes (any kind will do, really!) shopping list
- 5 tablespoons olive oil shopping list
- 2 or 3 minced garlic cloves shopping list
- 1/2 teaspoon oregano, crumbled (I use fresh, but dry works fine too!) shopping list
- 1/4 teaspoon basil, crumbled (ditto) shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 cup finely chopped onion shopping list
- 1 cup chicken broth shopping list
- 1/4 cup dry red wine shopping list
- 3/4 cup heavy cream shopping list
- 1/2 cup tomato paste shopping list
- sugar to taste, if needed shopping list
- 2 tablespoons freshly grated parmesan cheese, optional shopping list
How to make it
- Preheat oven to 475 degrees.
- Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan or brownie pan if no jelly roll pan. Even a cookie sheet will work.
- Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
- Roast tomatoes until their edges are charred, about 15 to 20.
- Scrape tomatoes, oil, and herbs from pan into food processor.
- Process until not quite smooth (leaving small chunks and charred black specks).
- In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
- Whisk in roasted tomato puree, broth, and wine.
- Whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary.
- Stir in optional Parmesan.
- Add salt and pepper to taste and bring soup to a simmer.
- Serve and enjoy!
angelgal
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" It was excellent "