Recipe

Roasted Tomato Soup Recipe

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Ingredients

6 garlic cloves, peeled .
2 1/2 lbs fresh tomatoes (mix of fresh heirlooms, cherry, vine & plum tomatoes) .
3/4 c half-and-half .
salt & freshly ground black pepper (to taste) .
1/2 c extra-virgin olive oil .
on the vine cherry tomatoes (to garnish) (optional) .
1/2 c fresh basil leaves, sliced (optional) .
2 bay leaves .
2 small yellow onions, sliced .
1 quart low sodium chicken broth

Directions

Step #1 Preheat oven to 450º F.
Step #2 Wash, core & cut tomatoes into halves.
Step #3 Spread the tomatoes, garlic & onions onto a baking tray.
Step #4 If using vine cherry tomatoes for garnish, add them as well, leaving them whole & on the vine.
Step #5 Drizzle with 1/2 c olive oil & season this with salt & pepper.
Step #6 Roast for 20-30 mins or until caramelized.
Step #7 Remove roasted tomatoes, garlic & onion from the oven & transfer to a large stock pot (reserve vine cherry tomatoes for later).
Step #8 Add 3/4 of the chicken stock, bay leaves & butter.
Step #9 Bring to a boil, reduce heat & let simmer for 15-20 mins or until liquid has reduced by a third.
Step #10 Wash & dry basil leaves.
Step #11 Add to pot.
Step #12 Use an immersion mixer to puree the soup until smooth.
Step #13 Return soup to low heat, add half & half & adjust consistency with remaining chicken stock, if necessary.
Step #14 Spice up to taste with salt & freshly ground black pepper.
Step #15 Garnish in bowl with 3 or 4 roasted vine cherry tomatoes & a splash of half & half.
Enjoy the Roasted Tomato Soup recipe

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