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tomato soup


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  • 3 lbs medium plum tomatoes, halved lengthwise
  • 4 tbsp evoo
  • salt and freshly ground pepper
  • pinch of sugar
  • 3 tbsp butter
  • 4 shallots chopped
  • 2 tbsp tomato paste
  • 4 cups chicken stock
  • 1/2 tsp cayenne
  • 1 cup heavy cream
  • 3 tbsp chiffinade basil


Servings 4


Step 1

preheat oven to 400
arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. drizzke tomatoes with evoo, making sure they are well covered. season with salt and pepper and sugar
roast in the middle rack in the oven until the tomatoes are brown and tender, about 1 hour. cool slightly.
melt butter in a 4 qt saucepan over medium heat. saute the sshallots for 2 minutes, then mix in tomatoe paste fir a few more minutes. add the chicken stock and cayenne. add heavt cream and heat over low heat. bring up to a boil then reduce heaat to low and let simmer for 10 minutes. add the roasted tomatoes to the pan.
puree with an immersion blender. season with salt and pepper. ladle into serving bowls anmd garnish with a generous dollop of butter and basil


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