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Roasted Tomato Soup

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Ingredients

  • 3 lbs plum tomatoes, cored and halved
  • 8 fresh thyme sprigs
  • 4 garlic cloves
  • Salt and freshly ground pepper, to taste
  • 5 TBS olive oil
  • 1/2 cup mascarpone cheese
  • 1/2 cup freshly grated Parmigiano-Reggiano Cheese
  • 1 yellow onion, chopped
  • 3 cups unsalted chicken stock
  • 4 slices country-style bread, toasted

Details

Servings 6
Preparation time 135mins
Cooking time 265mins

Preparation

Step 1

1) Preheat oven to 275 degrees F. Arrange tomato halves, cut side up on a baking sheet. Scatter thyme sprigs and garlic on top of tomatoes. Season with salt and pepper and drizzle with 3 TBS oil. Roast until tomatoes have dried slightly and some of the skins have burst, about 2 hrs.

2) Meanwhile, in a small bowl, using a rubber spatula, stir together mascarpone and Parmigiano-Reggiano cheeses until smooth; refrigerate.

3) Pass roasted tomatoes through a tomato press according to manufacturer's instructions.

4) In a small stockpot over medium heat, warm 2 TBS oil. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 mins. Add pureed tomatoes, stock and bread and simmer 5 mins.

5) Using a stick blender, puree soup and season with salt and pepper. Divide soup among 6 warmed soup bowls and top each with a dollop of the cheese mixture.

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