Oven-Roasted Tomato Soup
Use the last of our Summer tomatoes to make a wonderful Fall soup! Original recipe from fooodnetwork.com
- 5 pounds tomatoes
- ¼ cup Olive Oil plus 2 Tbsp
- 1 Tbsp Kosher Salt
- 1 ½ tsp Pepper
- 2 yellow onions, chopped
- 6 garlic cloves, minced
- 2 Tbsp Butter or Olive Oil
- ¼ tsp crushed red pepper
- 4 cups basil leaves, packed
- 1 tsp fresh thyme
- 4 cups chicken stock or water
- 1 cup heavy cream (optional)
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or tin foil.
- Take 3 pounds of tomatoes (saving 2lbs for later), and halve or quarter them (depending on size). Toss with ¼ cup of Olive Oil, 1 Tbsp salt, and 1 ½ tsp Pepper until well coated. Spread on the prepared baking sheet and roast in the oven for 45 minutes.
- Fill a lage (6-8 qt) pot with water and bring to a boil. Using a slotted spoon, gently place the remaining 2lbs of tomatoes in the pot and allow to boil for 1 minute, until the skins begin to crack. Remove the tomatoes and place in a bowl of ice water to cool. Once cooled enough to touch, peel, core, and quarter the tomatoes.
- In the same pot (emptied of water), sauté the onions, garlic, and red pepper flakes in 2 Tbsp of Olive Oil and 2 Tbsp of Butter (or Olive Oil) until the onions begin to brown. Add in the peeled & quartered tomatoes, crushing each as you do, along with the basil, thyme, and chicken stock (or water). Add in the oven roasted tomatoes and any liquid from the baking sheet.
- Bring to a boil, then simmer, uncovered, for 40 minutes. Using an immersion blender, blend soup until smooth.
- If using, slowly stir in 1 cup of heavy cream until the soup is at your desired consistency.