Roasted Tomato Soup

Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Yield: 8 servings
User Rating:

For the soup:
3 pounds fresh ripe roma tomatoes, halved
1/4 cup extra-virgin olive oil, divided
1/4 cup good-quality balsamic vinegar
12 large garlic cloves, peeled
1/2 teaspoon freshly ground black pepper
1 cup chopped yellow onions
2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
2 cups chicken stock

3/4 cup fat free half and half


Preheat the oven to 400 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 60 minutes. Remove and allow to cool a bit.

In a large saucepan over medium heat, combine remaining 1/8 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups chopped basil leaves and saute with the onions for about 1 minute.

Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. Finish with half & half. Garnish with torn basil leaves.


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June 10, 2008 at 8:49 AM  

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