Tyler Florence Roasted Tomato Soup

Tomato Soup Recipe

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.

tomato-soup.jpg 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.

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