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Cream Of Roasted Tomato Soup
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- #84531
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 1/2 pound ripe plum tomatoes
5 tablespoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
sugar to taste, if needed
2 tablespoons 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.
added by
barbb
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
October 19, 2009
This soup is quick and easy to make, it has to be one of the most tastiest soups i've made and no salt. I used home grown tomatoes so much sweeter, so no sugar added. It would easily serve 4 as a starter. The only thing i wasn't keen on was the tomato skins left on, maybe i didn't puree it enough, but i loved the lumps of tomato. Excellent
December 29, 2008
Great Soup and easy to follow recipe. Very rich - I had no need to add any sugar. Substituted Roma tomatos for the plum. I baked the tomatos the night before and puree'd them, then mixed them with the other ingredients right before coking to save time on serving date. Also - broil tomatos for the last few minutes to get more blackened skin and taste.