It all begins with the abundance of garden fresh tomatoes, onion and a few cloves of garlic. Drizzled with Olive oil and seasoned with salt and freshly ground pepper then roasted to perfection.
What you receive is an oh so good for you bowl of creamy tomato soup. May you never open a can of Campbell’s Tomato Soup again!
Roasted Tomato Soup
Recipe from Tyler Florence
2-1/2 pounds fresh tomatoes (mix of fresh heirlooms cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions (note: I used red onion)
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes in halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. 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.
Wash and dry basil leaves, if using, and add to the pot. Use and immersion blender to puree the soup until smooth. Return soup to low heat, and add cream and adjust consistency with remaining chicken stock, if necessary. Season with salt and freshly ground pepper.