Roasted Tomato Soup (Adapted from a recipe by Tyler Florence)

By brendaz

A delicious way to use up those fresh tomatoes from the garden! Roasting the tomatoes changes the flavor profile enough to take your regular tomato soup to the next level and beyond-- you will not be disappointed!

Ingredients

• 3 lbs fresh tomatoes, washed and cored
• 6 cloves garlic, peeled
• 2 small or 1 large yellow onion, peeled and sliced
• 1/3 cup extra virgin olive oil
• salt and freshly ground black pepper
• 5 cups chicken broth
• 2 bay leaves
• 4 Tbsp. butter
• 1 tsp. dried Herbes de Provence (or you can use 1/2 cup chopped fresh basil)
• 1/2 cup half-and-half cream (optional)

Details

Preparation time 15mins
Cooking time 60mins
Adapted from foodandfact.com

Preparation

Step 1

Preheat oven to 450 degrees F.

Cut the tomatoes in half. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with the olive oil and season with salt and pepper. Roast for about 30 minutes or until onions and garlic caramelize.

Place roasted tomatoes, onions and garlic into a stock pot. Add chicken broth, bay leaves and butter. Bring to a boil then turn down heat and simmer for about 30 minutes or until it has reduced by about a quarter. Add Herbes de Provence or basil, if using. Simmer for a few more minutes, then remove bay leaves.

Use an immersion blender to puree the soup until smooth. Return soup to low heat and add cream. Adjust the seasoning with salt and pepper if required. Ladle into bowls and garnish with a swirl of cream and fresh parsley.

For more photos and instruction, please visit my blog, Apron Strings and Tasty Things at www.foodandfact.com.