Roasted Tomato Soup
By kjarrett
Float a parmesan wafer on top & serve. OR pair with crusty bread to mop up the bowls.
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
Details
Servings 8
Preparation time 5mins
Cooking time 105mins
Preparation
Step 1
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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