Roasted Tomato Soup<< Back to list

Main Dish, Soup
2lbsfresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6clovesgarlic, peeled
2small yellow onions, sliced
Vine cherry tomatoes for garnish (optional)
cupextra-virgin olive oil
Salt and freshly ground black pepper
1quartchicken stock
2bay leaves
cupchopped fresh basil leaves (optional)
cupheavy cream
  1. Preheat oven to 450F.
  2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
  3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  4. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

4 servings

  • I had no idea how to core a tomato before making this, but after watching this 30-second video, it was really fast and easy:
    (I prefer the second way to the first.)

    I haven't made it with the optional vine cherry tomatoes and basil yet.

    You can substitute the fresh tomatoes for canned but I recommend going as fresh as possible to avoid that acidic taste you can get from cans.

    You can substitute the heavy cream for either half and half or any milk. I like creamy soups so I never go less than half and half.

    I don't have a fancy immersion blender so I just use a regular blender, and, other than a few small tidbits of tomato here and there, it comes out very smooth.
    [Carolyn Plocher - 2010-11-15 13:50:12]

Straight off the Food Network. Easy and delicious - trumps Campbell's any day.

Carolyn Plocher

The Food Network

Nov 15, 2010

Nov 15, 2010

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