Cream of Roasted Tomato Soup

Submitted by Codychop

"A Southern Living recipe I'm posting here to try later."

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 3 lbs tomatoes, halved crosswise
• 3 tablespoons olive oil
• 1 small fennel bulb, shredded
• 3 tablespoons butter
• 3 shallots, shredded
• 1 small carrot, shredded
• 3 cups chicken broth
• 5 sprigs fresh tarragon
• 1 cup whipping cream
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Brush tomato halves (cut sides) with oil and place cut side down on a foil lined baking sheet. Roast at 400° for 45 minutes. Cool. Remove skins.
2. Melt butter in saucepan and add fennel, shallots and carrot. Cook until wilted.
3. Add broth and herbs.
4. Simmer 30 minutes.
5. Remove herbs and add tomatoes.
6. Blitz in batches in blender. Return to pan, add cream. Salt and pepper to taste.
7. Serve with cheesy toasts.