Roasted Tomato Soup

by Michelle on August 30, 2009

Well it’s that time of year and our tomatoes are coming in. I was leaving town for a few days and I had to find a way to use about twenty tomatoes! Let’s see, even if I had time there were just not enough tomatoes to bother canning them. Then it came to me..SOUP! I knew if I made soup I would use all the tomatoes with just one recipe so I googled. WOW..there’s got to be at least 1,000 tomato soup recipes on the internet and I’m pretty sure they are all good but I was glad that I found a recipe from Tyler Florence!

I made the recipe exactly as it read except I did remove the tomato seeds. Next time I make this recipe I think I will roast the tomatoes and onions on the grill just to make clean up a bit easier. The recipe was quick and easy and made a delicious soup. I served the soup with some of my homemade breadsticks.

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Roasted Tomato Soup

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves 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 of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree 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 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

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Please visit Tyler Florence Fridays and see what the rest of Tyler’s groupies are up too this week.

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Comments

  • Carol at Serendipity August 30, 2009 at 10:25 pm

    I’m making this tomorrow – sounds too scrumptious. I might put a dollup of creme fraiche on top!
    Carol

  • Jen @ My Kitchen Addiction August 30, 2009 at 11:31 pm

    Looks delicious! I love tomato soup… just made some the other night!

  • Chow and Chatter August 31, 2009 at 12:09 am

    this is a wonderful soup thanks for sharing oh and with homemade bread sticks wow

  • Kathy August 31, 2009 at 1:21 am

    Just what I’m looking for…Tuesday morning “Farmers Market” Tuesday evening “Roasted Tomatoe Soup”…Thank You, xoxo~Kathy @ Sweet Up-North Mornings…

  • Cass @ That Old House August 31, 2009 at 4:51 am

    Yum! I would stick with the oven roasting, not grilling. For easier cleanup, use foil in the pan. But roasting tomatoes makes them so sweet and special — this soup just looks fantastic!
    Cass

  • Amy August 31, 2009 at 5:32 am

    OH YUM!!! This looks simple and scrumptious!!!! Thanks for the recipe, we will definitely be trying this now that fall is arriving..it’s SOUP TIME!!!!:-))

  • Natashya KitchenPuppies August 31, 2009 at 11:22 am

    What a great way to use your garden tomatoes! Looks very tasty, especially with the accompanying bread sticks.

  • Jennifer, A Self-Confessed Foodie August 31, 2009 at 1:58 pm

    This sounds delicious! Thank you for sharing it!

  • Danielle August 31, 2009 at 5:36 pm

    I have loved tomato soup since I was kid but for some reason have never made it (why???). Love your bread sticks with it!

  • Pam August 31, 2009 at 11:32 pm

    My husband adores tomato soup, maybe I can win some brownie points with this!

  • Brian the old man September 1, 2009 at 4:17 am

    This sounds absolutely delicious. I love tomato soup and I will definitely be giving this a try. Thanks.

  • Jenny September 1, 2009 at 9:13 am

    This sounds amazing. And such a thrifty use of your tomatoes too.

  • The Expatresse September 1, 2009 at 6:35 pm

    I made this tonight, and while I probably should have allowed it to reduce further before I blitzed it, the flavor was incredible!

    Very, very good. I will make this again.

  • Kate September 2, 2009 at 1:53 am

    This looks fantastic! I love tomato soup and made with fresh roasted tomatoes…wonderful.

  • Debinhawaii September 11, 2009 at 11:18 pm

    Gorgeous soup–it looks so delicious and with the breadsticks too–Yum!

  • Kim September 12, 2009 at 12:17 am

    I love your soup bowl- so pretty! Isn’t soup such a great way to use ingredients hanging out? I loved this soup and think it’s perfect for this time, or any other time of year!

  • Joanne September 13, 2009 at 12:54 am

    Homemade tomato soup with fresh summer tomatoes sounds delicious! What a perfect recipe for this time of year.

  • Sweet and Savory September 13, 2009 at 9:24 am

    If I keep finding recipes like this, I will never get out of the kitchen. I imagine the roasting of the tomatoes gives the soup a whole new taste.

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