Cream of Roasted Tomato Soup
photo by gooch621
- Ready In:
- 1 1⁄2 lbs ripe plum tomatoes
- 5 tablespoons olive oil
- 2 minced garlic cloves
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄4 teaspoon dried basil, crumbled
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup finely chopped onion
- 1 cup chicken broth
- 1⁄4 cup dry red wine
- 3⁄4 cup heavy cream
- 1⁄2 cup tomato paste
- sugar, if needed
- 2 tablespoons freshly grated parmesan cheese, optional
- Preheat oven to 475 degrees.
- Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
- Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
- Roast tomatoes until their edges are charred, about 15 to 20.
- Scrape tomatoes, oil, and herbs from pan into food processor.
- Process until not quite smooth (leaving small chunks and charred black specks).
- In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
- Whisk in roasted tomato puree, broth, and wine.
- Then whisk tomato paste.
- Heat the cream and whisk in to the tomato mixture.
- Taste and add sugar if necessary.
- Stir in optional Parmesan.
- Add salt and pepper to taste and bring soup to a simmer.
Questions & Replies
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This is excellent! I saw something similar on Food Network, Sunny Anderson. She adds 1 T. balsamic vinegar and no cream. (But I like it MUCH better with the cream. LOL) She also has some good advice on blending hot liquids. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender, food processor or use an immersion blender(that is what I use, very easy and hardly any clean-up) and fill container no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. I froze some tomatoes this year and will be using them for this delicious soup! Thanks for posting, Mysterygirl.
I can't give this enough stars, it is wonderful. This is the first time I've ever tried to make tomato soup from anything but a can and I can't even begin to tell you how awesome it is and really pretty simple. Roasting the tomatos just threw this over the top. DH said it's better than any resturant he's ever had. I followed your directions exactly, didn't change a thing. Served with recipe#175534 and a glass of Washington Red - YUM, one of the best light suppers we've had on a cool fall day. Thanks so much for posting.
When I make a recipe that everyone in family loves, it makes my day! This is great! I roasted the tomatoes two days ago. Then proceeded as directed. Excellent. I put aside a bowl for my daughter's tutor and he was raving about it. I used tomatoes from my garden and this is how I will use them forever! Even just using them after roasting is great! I used the tomatoes as an appetizer on some french bread and it was so good! Yeah! I love this recipe!
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