Roasted Tomato Soup

Roasted Tomato Soup
4.5 from 2 ratings
Fill 202 Print
Tomato soup resonates deeply with people as one of the most comforting foods out there—perhaps it's because it's something almost everyone's parent or grandparent made for them from a young age. Paired with a grilled cheese, you have the quintessential perfect meal.This recipe is by executive chef Patrick Broadhead of Burt & Max’s in Delray Beach, Florida. This recipe was originally published in the South Florida Sun Sentinel.
Prep Time
10
minutes
Cook Time
1.32
hours
Servings
16
servings
Roasted Tomato Soup recipe - The Daily Meal
Total time: 1.48 hours
Ingredients
  • 2 tablespoon olive oil
  • 2 pound ripe tomatoes
  • 2 tablespoon unsalted butter
  • 1 medium spanish onion, rough chopped
  • 4 cloves garlic, sliced
  • 1/2 bunch basil, leaves picked
  • 1/4 cup sherry wine
  • 2 tablespoon sherry vinegar
  • 1 (28-ounce) can good quality whole tomatoes
  • 1 quart vegetable stock or light chicken stock
  • 2 cup tomato juice
  • 2 teaspoon smoked sweet paprika
  • 1 1/2 cups heavy cream
  • kosher salt and freshly ground black pepper, to taste
Directions
  1. Preheat oven to 425 F.
  2. In a large bowl, toss 2 pounds ripe whole tomatoes in 2 tablespoons olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until caramelized and soft, about 20 minutes.
  3. In a large stockpot over medium heat, heat 2 tablespoons unsalted butter and caramelize 1 medium chopped Spanish onion and 4 cloves sliced garlic, about 15 minutes.
  4. Add the leaves from 1/2 bunch of fresh basil and cook slightly. Season with salt and pepper to taste. Cook 2 minutes longer.
  5. Deglaze the pan with 1/4 cup sherry wine and 2 tablespoons sherry vinegar. Reduce by half.
  6. Add the roasted tomatoes and 1 (28-ounce) can good quality whole tomatoes. Cook for 10 minutes.
  7. Add 1 quart vegetable stock or light chicken stock, 2 cups tomato juice and 2 teaspoons smoked sweet paprika. Simmer for 20 minutes.
  8. Season with salt and pepper to taste. Add 1 1/2 cups heavy cream and simmer for 5 minutes.
  9. Using an immersion stick blender, puree until smooth.
Recommended