Cream of Roasted Tomato Soup

Recipe by Mysterygirl
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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