Roasted Heirloom Tomato Soup
 
 
Tomato soup gets an incredibly makeover with roasted heirloom tomatoes in this flavorful timeless soup!
Author:
Recipe type: Entrée, Sides, Appetizer
Cuisine: Gluten-Free, Vegan
Ingredients
  • 4 pounds heirloom tomatoes or a mix of heirlooms, cherry, and vine tomatoes
  • 12 garlic cloves, peeled
  • 4 small onions of your choice, sliced
  • extra virgin olive oil
  • 2 quarts chicken or vegetable stock
  • 6 tablespoons butter
  • 3 bay leaves
  • ¾ cup chopped fresh sweet basil
  • salt and pepper
  • 1 cup heavy cream (optional if you like a creamier tomato soup)
Instructions
  1. Preheat oven to 450 degrees. Core and slice big tomatoes into consistent thick slices or halve smaller ones. Spread tomatoes, whole garlic cloves and onion slices on a baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes until caramelized. Keep an eye on them so they don't over cook and dry out.
  2. Add roasted tomatoes, garlic, onion, chicken broth, butter, and bay leaves to a stock pot. Bring to a boil then reduce heat and simmer until the soup has reduced by about a third or until you reach your preferred consistency.
  3. Add fresh basil leaves to pot and fish out the bay leaves. Use an immersion blender to puree the soup or process in a blender in batches until smooth. Season with salt and pepper and add cream if desired. Yum!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/05/29/roasted-heirloom-tomato-soup/