Roasted Tomato Soup
I tried to make my Moms tomato soup and it didn’t taste the same so I went hunting for another recipe.
Tyler Florence always has great recipes.
He cooks a lot like my Mom but I liked this recipe better than hers.
I changed a couple of things but the basic recipe is the same.
This soup is delicious but requires a little time
It is well worth it.
Roasting the vegetables brings out so much flavor but make sure you make extra because I can eat the entire pan before the soup is made.
Get your big pizza pan out and fill it with cut tomatoes.
I used a mixture of grape, plum and garden big boy tomatoes.
Use whatever you have.
I had about 12 tomatoes and two baskets of grape tomatoes.
Two chopped big onions
Ten cloves of garlic
1/2 cup olive oil
1 1/2 teaspoon salt and 3/4 teaspoon black pepper
One teaspoon sugar
Mix everything together and roast at 450 degrees till you see a char on the vegetables. This takes about 35 to 40 minutes.
Pour everything into a pot
Add 32 ounces of chicken stock
2 bay leaves
4 tablespoons butter
Let everything come to a boil then let it simmer till it is reduced slightly.
This is just to evaporate some of the water from the tomatoes.
Put everything in batches in the food processor then strain
You should have a creamy soup.
Add 1/2 cup fresh chopped basil. Only use fresh.
One cup of half and half.
Adjust the salt and pepper
Serve this with a big steak and cheese grinder.
Garnish with a dollop of whipped cream.
Don’t say, ‘yuck’. It is delicious.
You can also add roasted whole tomatoes on the stem, sliced jalapeno or croutons.
Take the bay leaf out before you puree the soup.
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