Roasted Tomato Soup
By á-4202
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.
You'll also love
- Smoked Baked Potatoes 0/5 (0 Votes)
- Blackberry Cobbler 0/5 (0 Votes)
- Cinnamon Sugar Popcorn 0/5 (0 Votes)
- Biggest Loser Fire Roasted Tomato... 0/5 (0 Votes)
Review this recipe