Roasted Tomato Soup

Roasted Tomato Soup Recipe

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janet lyman


fairly easy

★★★★★ 1 vote
50 Min


21/2 lb
fresh tomatoes
6 clove
garlic minced
2 small
shallotts minced
1/2 c
extra-virgin olive oil
salt and freshly ground black pepper
1 qt
chicken stock
bay leaves
4 Tbsp
1/2 c
chopped fresh basil leaves or dried which is what i used
3/4 c
heavy cream


1Preheat oven to 450 degrees F.
2wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic and shallots onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or carmalized.
3Remove roated tomatoes, garlic and onion from the oven and transfer to a large stock ot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
4Wash and dry basil leaves, if using, and add to the ot. Use a food mill to puree the soup until smooth. Return soup to low head, add cram and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Splash with heavy cream.

About Roasted Tomato Soup

Course/Dish: Vegetable Soup