Monday, July 20, 2009

Roasted Tomato Soup


This soup is to die for!! It takes a little bit of prep time, but it is worth every minute. I got the idea from Central Market. We went there over the weekend and I had a sample of this soup. I just knew I had to make it. So I came home and did a search and found a recipe on Food Network. It tasted exactly like the soup I tasted at Central Market. DEEEElicious!!! I usually make changes to most recipes I try, but this one I did exactly as printed. The ingredients just sounded too good to admit or change. Perfect just as it is!!! The best part, it is low carb!!! I love that!!! One more thing on my diet that I can have. Enjoy!!!

Roasted Tomato Soup
Ingredients
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
Directions
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.

1 comment:

elizabeth said...

MMmmmm....I'll have to try this as I love, love this kind of soup.