Prep 10 mins
Cook 0 mins
This is a good. I like to roast a few batches of tomatoes and freeze them for use during the winter months. This soup is usually the first thing I make with the last tomatoes and fresh herbs of the season. You can use dried herbs. I like roma tomatoes the best for this. I usually don't add the cheese to the soup but pass it at the table.
- 680.38 g tomatoes, halved
- olive oil, to drizzle
- 2 garlic cloves, minced
- herbs, such as oregano and basil
- sugar, for sprinkling
- salt and pepper
- 118.29 ml onion, chopped
- 236.59 ml chicken broth
- 59.14 ml dry red wine (I've also used white)
- 177.44 ml heavy cream
- 118.29 ml tomato paste
- 29.58 ml parmesan cheese, grated (optional)
- Roast tomatoes in a 400°F oven cut side up, sprinkled with garlic, herbs and a dusting of sugar and drizzle over a little olive oil. They are done when they shrivel and start to brown around the edges.
- Scrape into a food processor and process until smooth-ish (I like it a bit chunky so I usually only pulse a few times, but you may like it more smooth).
- In a saucepan cook onion in oil until translucent. Pour in tomato puree, broth, wine, and tomato paste.
- Whisk together and bring to boil.
- Heat cream gently in a small saucepan.
- Lower heat on soup and whisk in cream and cheese if using.
- Simmer gently until smooth and at the desired temperature.
- Serve with grated cheese if desired.