Roasted Tomato Soup
This is a great alternative to canned tomato soup. No further explanation needed, you already know how I feel about canned items. Try this I promise you will find it quick, easy, and more delicious.
12-15 Roma Tomatoes, quartered and seeded
4 cloves of garlic, peeled
fresh thyme sprigs
1 large onion cut into chunks
Extra Virgin Olive Oil
2 cups quality chicken stock
¾ cup half and half or milk
Honey to taste
Salt and pepper to taste
To seed your tomatoes you want to cut them in half lengthwise. Using your fingers gouge out the pockets on pulp and seeds so that you are left with just the tomato “shell”. Cut in half again so you are left with quarters. Line a rimmed baking sheet with foil. Arrange tomato, garlic, and onion on baking sheet. Drizzle with olive oil and liberally salt and pepper. Roast in a 350 degree oven for approximately thirty minutes. The end result should be somewhat caramelized on the edges and completely tender. At this point you can store in a plastic container and refrigerate until ready to use. When ready to make soup place the vegetables in a sauce pan and heat on medium. Add chicken stock and honey use an immersion blender to blend soup until you have a smooth consistency. The honey actually removes some of the tartness of the tomato so you can add more or less depending on your preference. It may be slightly thick at this point. Add half and half (or milk) and use the immersion blender until completely incorporated. If you like your soup thinner you can add more chicken stock. Taste, and adjust salt and pepper as needed. You can eat this alone or topped with some homemade croutons and shredded gruyere cheese. Enjoy!
This is a great alternative to canned tomato soup. No further explanation needed, you already know how I feel about canned items. Try this I promise you will find it quick, easy, and more delicious.
12-15 Roma Tomatoes, quartered and seeded
4 cloves of garlic, peeled
fresh thyme sprigs
1 large onion cut into chunks
Extra Virgin Olive Oil
2 cups quality chicken stock
¾ cup half and half or milk
Honey to taste
Salt and pepper to taste
To seed your tomatoes you want to cut them in half lengthwise. Using your fingers gouge out the pockets on pulp and seeds so that you are left with just the tomato “shell”. Cut in half again so you are left with quarters. Line a rimmed baking sheet with foil. Arrange tomato, garlic, and onion on baking sheet. Drizzle with olive oil and liberally salt and pepper. Roast in a 350 degree oven for approximately thirty minutes. The end result should be somewhat caramelized on the edges and completely tender. At this point you can store in a plastic container and refrigerate until ready to use. When ready to make soup place the vegetables in a sauce pan and heat on medium. Add chicken stock and honey use an immersion blender to blend soup until you have a smooth consistency. The honey actually removes some of the tartness of the tomato so you can add more or less depending on your preference. It may be slightly thick at this point. Add half and half (or milk) and use the immersion blender until completely incorporated. If you like your soup thinner you can add more chicken stock. Taste, and adjust salt and pepper as needed. You can eat this alone or topped with some homemade croutons and shredded gruyere cheese. Enjoy!
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