Mmmmm….soup!!! It’s cold out and most days, all I want is a nice cup of soup! Last night we had people over and I wanted to have a soup to serve before the main dish. I had a big box of tomatoes in the fridge so I decided to make a roasted tomato soup….Yes it was as good as it sounds!!! This soup is all about delicious and healthy flavors!
It’s easy to make and it can be made ahead of time which is perfect for the holidays!!!
Course: Lunch Yield: 4 servings Prep Time: 5 mins Cook Time: 50 mins
Ingredients
- 10 to 12 roma tomatoes
- 8 garlic cloves
- 6 shallots, sliced
- 1/2 Cup of olive oil
- 900 Mililiter of chicken stock
- 3 bay leaves
- 4 Tablespoon of butter
- 1/2 Cup of fresh basil leaves, chopped
- 3/4 Cup of heavy cream
Instructions
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and shallots onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Take of the tomato skins off and discard (they should peel off very easily).
- Transfer your veggies to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Put in serving bowls and garnish with fresh basil leaves.
