Tyler Florence has a wonderful recipe for a roasted tomato soup that I recently tried. This easy to make recipe tastes wonderful and does not require too many ingredients. I first saw Tyler Florence on the Food Channel and I always love it when he comes to someone's home and teaches the home owners how to prepare a gourmet meal. When I found the Tyler Florence blog and especially this recipes I had to grab it and bookmark it here.
Yield: 4-6 servings Time: 1 hour
2 ½ lb fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
½ cup extra virgin olive oil
2 small yellow onions, sliced
6 cloves garlic, peeled
1 qt chicken stock
2 bay leaves
4 tablespoons butter
½ cup chopped fresh basil leaves
¾ cup heavy cream, optional
Salt and freshly ground black pepper
Fresh basil, for garnish
Preheat oven to 450˚F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes,
garlic cloves and onions onto a baking tray. Also add the vine cherry
tomatoes if using for garnish, leave them whole and on the vine.
Drizzle with ½ cup of olive oil and season with salt and pepper. Roast
for 20-30 minutes or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer
to a large stock pot (set aside the roasted vine tomatoes for later
use). Pour in any liquid, ¾ of the chicken stock, bay leaves and
butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or
until liquid has reduced by1/3.
Wash and dry basil leaves and add to the pot. Puree the soup using
an immersion stick blender 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.
Garnish in bowl with three or four roasted vine cherry tomatoes and a
splash of heavy cream.