Roasted Tomato Soup

Name: Roasted Tomato Soup
Ingredients: 2 1/2 lbs fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes); 6 garlic cloves, peeled; 2 small yellow onions, sliced; on the vine cherry tomatoes (to garnish) (optional); 1/2 cup extra virgin olive oil; salt & freshly ground black pepper (to taste); 1 quart low sodium chicken broth; 2 bay leaves; 1/2 cup fresh basil leaf, chopped (optional); 3/4 cup half-and-half

10 ingredients

4 steps

Ingredients

2 1/2 lbs fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 garlic cloves, peeled
2 small yellow onions, sliced
on the vine cherry tomatoes (to garnish) (optional)
1/2 cup extra virgin olive oil
salt & freshly ground black pepper (to taste)
1 quart low sodium chicken broth
2 bay leaves
1/2 cup fresh basil leaf, chopped (optional)
3/4 cup half-and-half

Directions

1

Preheat oven to 450° F.
2

Wash, core and cut tomatoes into halves. Spread the tomatoes, garlic and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized.
3

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (reserve vine cherry tomatoes for later). 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.
4

Wash and dry basil leaves. Add to pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add half and half and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of half and half.