This past Sunday, I made Roasted Tomato Soup. Paula and I were going to the mountains and so we wanted TJ to have something to eat that night. The recipe was from the October 2014 issue of Food Network magazine.

Start by preheating the oven to 450 degrees F.Wash, core and cut 2 /12 pounds of tomatoes into quarters. Spread the tomatoes, 6 garlic cloves and 2 medium sliced onions onto a baking tray. If using cherry tomatoes for garnish, add them as well, leaving them whole. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove the roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot  (Note: Set aside the roasted cherry tomatoes for later). Add 4 cups of chicken stock, 2 bay leaves, and 4 tablespoons of butter. Bring to a boil and then reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by about a third.

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 1/2 – 3/4 cup of heavy cream. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted cherry tomatoes – if used – and a splash of heavy cream.

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