Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 4 Tbsps butter; 6 servings Vine cherry tomatoes for garnish, optional; 946 milliliters chicken stock; 118 milliliters chopped fresh basil leaves, optional; 6 cloves garlic, peeled; 177 milliliters heavy cream, optional; 118 milliliters extra-virgin olive oil; 6 servings Salt and freshly ground black pepper; 1 kilograms fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes); 2 smalls yellow onions, sliced

Roasted Tomato Soup might be just the soup you are searching for. This recipe makes 6 servings with 466 calories, 8g of protein, and 39g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, primal, and vegetarian diet. It can be enjoyed any time, but it is especially good for Autumn. If you have bay leaves, chicken stock, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. If you like this recipe, you might also like recipes such as Fire Roasted Tomato Soup with Roasted Chickpeas, Roasted Tomato Soup, and Roasted -tomato Soup.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Wash, core and cut the tomatoes into halves.

Ingredients you will need

Tomato

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.

Ingredients you will need

Cherry Tomato

Whole Garlic Cloves

Tomato

Onion

Spread

Equipment you will use

Baking Pan

Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Ingredients you will need

Salt And Pepper

Olive Oil

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later).

Ingredients you will need

Tomato

Garlic

Onion

Stock

Equipment you will use

Pot

Oven

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.

Ingredients you will need

Chicken Stock

Bay Leaves

Butter

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.

Ingredients you will need

Ground Black Pepper