2 1/2 lbs. fresh tomatoes (mix of vine , cherry and plum)
6 cloves of garlic, peeled
2 small yellow onions, sliced
vine cherry tomatoes for garnish, optional
1/2 cup extra virgin olive oil
salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 T butter
1/2 cup fresh basil leaves, chopped, optional
3/4 cup heavy cream, optional
Parmesan cheese
Instructions
Preheat oven to 450 degrees.
Wash, core, and remove seeds from tomatoes.
Cut tomatoes in 1/2. Spread tomatoes, garlic
and onions onto a baking tray. (If using vine
tomatoes as a garnish, add them to tray as
well, leaving them whole and on the vine).
Drizzle with EVOO and season with salt and
pepper. Roast for 20-30 minutes or until
caramelized.
Remove veggies from oven and transfer to a
large stockpot. (Set aside the roasted vine
tomatoes for later).
Add 3/4 of chicken stock, bay leaves and
butter. Bring to a boil, reduce heat and
simmer for 15-20 minutes or until liquid has
reduced by 1/3.
Wash and dry basil leaves and add to the pot.
(Remove bay leaves
Originally Submitted
9/20/2016
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