Roasted Tomato Soup

Float a parmesan wafer on top & serve. OR pair with crusty bread to mop up the bowls.
Roasted Tomato Soup
Roasted Tomato Soup

PREP TIME

5

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

5

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

Ingredients

  • 4 lbs tomatoes, halved lengthwise

  • 6 cloves garlic, left unreeled

  • 3 tbs olive oil

  • 1/2 teaspoon salt

  • 1/4 tsp black pepper

  • 1 medium onion, finely chopped

  • 1/2 tsp dried oregano, crumbled

  • 2 tsp sugar

  • 2 tbs unsalted butter

  • 3 cups chicken broth or low sodium chicken broth

  • 1/2 cup heavy cream

Directions

1. Put oven rack in middle position and preheat to 350 degrees. 2. Arrange tomatoes, cut sides up, in a single layer in a large shallow baking pan and add garlic to pan. 3. Drizzle tomatoes with oil and sprinkle with salt and pepper 4. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. 5. Peal garlic. 6. Cook onion, oregano, and sugar in butter in a 6 - 8 quart heavy pot ove moderately low heat, stirring frequently, until onion is softened, about 5 minutes. 7. add tomatoes, garlic, and stock and simmer, covered, 20 minutes. 8. Puree soup in batches in a blender (be careful with this hot liquid), then force through a sieve into clean pot, discarding the solids. 9. Stir in cream and salt and pepper to taste and simmer 2 minutes. 10. **Soup can be made 1 day ahead and cooled, uncovered, then chilled, covered. 11. Reheat just before serving.

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