Monday, January 23, 2012

Roasted Tomato Soup

Nothing fits better on a cold day than a warm bowl of soup.  And it tastes much better if you make it yourself from scratch.

Yield: 6 servings


  • 15 large tomatoes (about 5 lbs)
  • 1/4 cup + oil
  • 8 garlic cloves
  • 1 large onion, chopped
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup heavy whipping cream


  1. Seed and quarter the tomatoes.  Toss with the oil and place in a greased baking dish.  Bake at 400°F for 20 minutes.  Let cool for about five minutes until you can handle them, and then remove and discard the skins.  Save the oil.
  2. In a large pot, saute the garlic and chopped onion in 2 tbsp oil from the roasted tomatoes.
  3. Add the tomatoes, water, salt, and red pepper to the pot.  Bring to a boil, reduce heat, and simmer for 30 minutes.
  4. Puree in a food processor in batches until smooth.  Return to the pot.
  5. Stir in the cream and heat through.  Serve hot.

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