Roasted Tomato Soup
(Recipe courtesy The Neelys)
Prep Time:15 min
(Recipe courtesy The Neelys)
Prep Time:15 min
Cook Time:1 hr 20 min
Ingredients:
3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped (or you can use a whole, large yellow onion)
2 tablespoons tomato paste
4 cups chicken or vegetable stock
1/2 teaspoon cayenne
1 cup heavy cream (I substitute milk and butter instead)
3 tablespoons chiffonade fresh basil leaves
1 clove of garlic
3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped (or you can use a whole, large yellow onion)
2 tablespoons tomato paste
4 cups chicken or vegetable stock
1/2 teaspoon cayenne
1 cup heavy cream (I substitute milk and butter instead)
3 tablespoons chiffonade fresh basil leaves
1 clove of garlic
Directions:
Preheat oven to 400 degrees F.
Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil, add garlic, then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
Puree with an immersion blender or use a regular blender. If using a regular blender, make sure to cool the soup first and leave a lot of room at the top of the blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil and goat/feta/or mozzarella.
Serves 4-6
Preheat oven to 400 degrees F.
Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil, add garlic, then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
Puree with an immersion blender or use a regular blender. If using a regular blender, make sure to cool the soup first and leave a lot of room at the top of the blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil and goat/feta/or mozzarella.
Serves 4-6
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