Cream Of Roasted Tomato Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 2 | Ready In: 30-60 minutes
Ingredients:
3/4 pound ripe plum tomatoes
2 1/2 tablespoons olive oil, divided
1 clove garlic, minced
1/4 teaspoon dried oregano, crumbled
1/8 teaspoon dried basil, crumbled
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped onion
1/2 cup chicken broth
1/8 cup dry red wine
1/3 cup heavy cream
1/4 cup tomato paste
sugar to taste, if needed
1 tablespoon freshly grated Parmesan cheese, optional
Directions:
Preheat oven to 475 degrees F.
Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes.
Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
In a saucepan, cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk in tomato paste.
Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
*You have scaled this recipe to serve/make 2 (originally served 4). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/2025/Cream-Of-Roasted-Tomato-Soup113658.shtml
Recipe ID: 84531
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