Creamy Roasted Tomato Soup
Soup recipes have never been this good with Creamy Roasted Tomato Soup. Unlike most tomato soups this one is made with roasted tomatoes for a uniquely different recipe that will have you coming back for more.
Ingredients
- 2 pounds large, ripe, firm tomatoes
- Olive oil to coat the tomatoes
- 8 shallots
- 1 small carrot
- 1 small fennel bulb
- 3 tablespoons unsalted butter
- 2 cups chicken or vegetable stock
- 6 sprigs fresh tarragon
- 6 sprigs fresh parsley
- Salt and freshly ground pepper to taste
- 1 cup heavy cream
- 12 thin slices baguette
- Olive oil to generously coat both sides of each piece of baguette
- 3 cloves garlic, cut in half
- 1/2 cup Teleme cheese, grated
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F.
- Cut tomatoes in half, seed them and coat them with olive oil. Place tomatoes in a shallow baking dish and bake for 30 minutes, turning every 10 minutes, until the skins begin to darken and blister. Remove from the oven and let cool.
- Remove skins and reserve pulp and all the juices. Coarsely chop the shallots, carrot and fennel.
- Melt butter in a medium saucepan over medium heat and saute chopped vegetables until they are very soft. Add the stock and herbs and simmer over low heat for 30 minutes.
- Add the tomato pulp and reserved tomato juices. Remove the herb sprigs.
- At this time you can either puree the soup or if you like a smoother soup, run the pulp through a food mill or fine sieve. Season with salt and pepper and extra herbs if you like. Keep warm over low heat.
- Lower the oven to 400 degrees F.
- To make the parsley croutons, brush both sides of baguette slices with olive oil and place on a baking sheet. Rub one side of baguette with garlic. Sprinkle with cheese and garlic and bake until brown.
- Add the cream to the soup and heat untill warm. Ladle soup into warm bowls and float 3 parsley croutons on top of each bowl.
