Roasted Tomato Soup Recipe
A roasted tomato soup perfect for the cold wintry nights. With a delightful blend of tomatoes, garlic, herbs and spices — this soup will leave every belly happy and warm!
This recipe is also the winner of one of our cookbook giveaway contests, stay tuned for more!
- 2 pounds fresh tomatoes
- 7 cloves garlic, peeled
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 1 medium white onion, diced
- 2 carrots, diced
- 1 teaspoon cayenne
- 1 quart chicken stock
- 2 bay leaves
- ½ cup chopped fresh herbs like basil or parsley (optional)
- ¾ cup heavy cream (optional)
Preheat oven to 450 degrees.
Wash, core and cut the tomatoes into halves. Spread the tomatoes and garlic cloves onto a baking tray lined with foil. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20-30 minutes or until skins are golden and slightly crispy.
Remove roasted tomatoes and garlic from the oven and set aside. In a large pot, melt the butter over medium high heat. Once it is bubbling, add the diced onion, carrots and cayenne. Sauté until onions are translucent, about 3-4 minutes. Add ¾ of the chicken stock, bay leaves, and roasted garlic and tomatoes. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third.
Wash and dry herbs, if using, and add as a garnish when ready to serve. Use an immersion blender to purée 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. Garnish in bowl with fresh herbs and crostini if desired.