Cream of Roasted Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a good. I like to roast a few batches of tomatoes and freeze them for use during the winter months. This soup is usually the first thing I make with the last tomatoes and fresh herbs of the season. You can use dried herbs. I like roma tomatoes the best for this. I usually don't add the cheese to the soup but pass it at the table. Ingredients:
1 1/2 lbs tomatoes, halved |
olive oil, to drizzle |
2 garlic cloves, minced |
herbs, such as oregano and basil |
sugar, for sprinkling |
salt and pepper |
1/2 cup onion, chopped |
1 cup chicken broth |
1/4 cup dry red wine (i've also used white) |
3/4 cup heavy cream |
1/2 cup tomato paste |
2 tablespoons parmesan cheese, grated (optional) |
Directions:
1. Roast tomatoes in a 400°F oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. They are done when they shrivel and start to brown around the edges.
2. Scrape into a food processor and process until smooth-ish (I like it a bit chunky so I usually only pulse a few times, but you may like it more smooth).
3. In a saucepan cook onion in oil until translucent. Pour in tomato puree, broth, wine, and tomato paste.
4. Whisk together and bring to boil.
5. Heat cream gently in a small saucepan.
6. Lower heat on soup and whisk in cream and cheese if using.
7. Simmer gently until smooth and at the desired temperature.
8. Serve with grated cheese if desired.
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