Recipe

Roasted Tomato Soup Recipe


Roasted Tomato Soup Recipe
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Love tomatoes...You'll love this soup

Wynnebaer

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Ingredients
  • 4 lb. tomatoes, preferably Roma, cut in half lengthwise
  • 6 garlic cloves, unpeeled
  • 3 tbls. olive oil
  • salt and pepper to taste
  • 1 onion, finely chopped
  • 1/2 tsp oregano, crumbled
  • 2 tsp. sugar
  • 2 tbls. butter
  • 3 cups chicken stock or broth
  • 1/2 cup heavy cream

Directions
  1. Preheat oven to 350
  2. Put tomatoes in a baking sheet, single layer
  3. Place garlic on same pan
  4. Drizzle with olive oil and salt and pepper
  5. Roast for 1 hour then cool
  6. Peel garlic
  7. In a saucepan, melt butter and cook onions, oregano, and sugar until onion is tender.
  8. Add tomatoes, garlic, and broth
  9. Simmer, covered 20 minutes
  10. Puree soup in batches in a blender( be careful)
  11. Force through a sieve into another saucepan
  12. Stir in cream and salt and pepper to taste and heat through
  13. Top with parmesan crisps (recipe posted)

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Comments


Yum...great recipe. Thanks


And a grilled cheese sandwich too! Yeah buddy!! Yummy in the tummy!! Jett


This recipe is just wonderful. Love those roasted tomatoes!


OK..Here we go...I have in the freezer roasted plum tomatoes from the garden, and have yet to find a good tomato soup recipe. Tried many, but don't LOVE them. I found this from your cheese crisp recipe.
Gonna try this next week to take to work. Hope it makes everyone jealous, and me happy!


This sounds just perfect!!! Had a tomato suop at Frankie Bones in Asheville last week that was wonderful, and this recipe sounds like it would be about the same thing!! Thanks for sharing, will be trying this one!!


Hmmm Roasted Tomato soup and a Fontina Grilled Cheese.... Does it get any better on a cold day?
I am trying this recipe for lunch this Sun..;-) Jim


Mmm great recipe, tomato soup is my favorite!


Okay, I did it and it was fantastic. I used the frozen roasted plums from my garden, and made this recipe. I had it both ways, w/ and w/o the cream, (I added the cream when I wanted it, so I could freeze the extra). Both ways was GREAT!
I also made your parm crisps, but w/ a four cheese blend of asiagio, fontina, parm, prov., that I get @ my store. I ended up just crumbling them into my soup as a topper/addition...AWESOME!
See my previous post...it made me very happy and my co-workers jealous. Thank you!


Aha! We have the recipe from Hell's Kitchen and it is too complicated. This is easier and will be better. Yum. I'll be toasting an openface white cheddar as my go with. Thanks dear.


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