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Creamy Roasted Tomato Soup
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Cream of Roasted Tomato Soup | |
4 lbs | Roma tomatoes |
1/4 C | fresh Basil leaves |
2 Tbsp | fresh Oregano |
1 medium | onion, quartered |
4 | garlic cloves |
1/2 tsp | salt |
1/4 tsp | ground pepper |
olive oil | |
24 oz | homemade chicken stock or store bought |
1/2 Cup | heavy cream |
Slice the tomatoes in half lengthwise. Place flat on a rimmed baking sheet.
Add the basil, oregano, onion, garlic, salt, pepper to the baking sheet.
Coat the tomatoes generously with olive oil.
Roast for 45 minutes at 400 degree.
Carefully remove from the oven, because the tomatoes get juicy. Allow the tomatoes to cool slightly. With a pair of tongs, remove the skins. Remove as much of the skins as you can, but it is okay if some remain.
Once completely cool, blend the tomatoes, herbs and oil from the trays in the food processor. This will definitely take several batches to do. Place each batch in one big bowl to combine.
Heat the chicken stock in a large soup pot. Add the tomato sauce and bring to a boil. Reduce to a simmer and simmer for 30 minutes.
Slowly add the cream, stirring the entire time to prevent curdling.
Bring back to a simmer.
Ready to serve.
If desired, sprinkle with Parmesan cheese.
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