Roasted Tomato Soup
Roasted Tomato Soup is a hearty flavorful food. It is considered an easy recipe to follow. The heavy cream brings it all home in flavor.
2 1/2 pounds fresh tomatoes
6 cloves garlic – peeled
2 small yellow onions – sliced
1/2 cup extra-virgin olive oil
Salt and black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Add basil leaves. Pour contents into a blender or use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock – you do not need to add the remainder. In fact if the vegetables are fresh there may be enough liquid content already. Season to taste with salt and freshly ground black pepper.
garden vegetable cooking and simple living cooking. Tomatoes are a must in your garden you should try to grow tomatoes
Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/