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Roasted Tomato Soup

by BnB Finder | December 16th, 2014 | Best BnB Bites, Recipes
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Roasted Tomato Soup RecipeDuring the holidays we have our traditional holiday dinners, and then want something different. This roasted tomato soup recipe from The Inn at English Meadows, which is located in Kennebunk, Maine, is the perfect soup for winter to warm you up, but it uses a variety of fresh tomatoes and basil that will give you the fresh taste of summer. The tomatoes, along with garlic and onions are roasted, and then added to chicken stock. Basil is then added, and an immersion blender is used. Cream is then added to bring it to the right consistency, and it is garnished with cherry tomatoes.

 

Roasted Tomato Soup


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Ingredients
  1. 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes
  2. 6 cloves garlic, peeled
  3. 2 small yellow onions, sliced
  4. Vine cherry tomatoes for garnish, optional
  5. 1/2 cup extra-virgin olive oil
  6. Salt and freshly ground black pepper
  7. 1 quart chicken stock
  8. 2 bay leaves
  9. 4 tablespoons butter
  10. 1/2 cup chopped fresh basil leaves, optional
  11. 3/4 cup heavy cream, optional
Instructions
  1. Preheat oven to 450 degrees F.
  2. Wash, core and cut the tomatoes into halves
  3. Spread the tomatoes, and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine
  4. Drizzle with 1/2 cup of olive oil and season with salt and pepper
  5. Roast for 20 to 30 minutes, or until caramelized.
  6. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later)
  7. Add 3/4 of the chicken stock, bay leaves, and butter
  8. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third
  9. Wash and dry basil leaves, if using, and add to the pot
  10. Use an immersion blender to puree the soup until smooth
  11. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary
  12. Season to taste with salt and freshly ground black pepper
  13. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream
Notes
  1. By The Inn at English Meadows
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