Cream of Roasted Tomato Soup Recipe

Name: Cream of Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs tomatoes, halved crosswise; 3 tablespoons olive oil; 1 small fennel bulb, shredded; 3 tablespoons butter; 3 shallots, shredded; 1 small carrot, shredded; 3 cups chicken broth; 5 sprigs fresh tarragon; 1 cup whipping cream; ¼ teaspoon salt; ¼ teaspoon pepper

Servings: persons

3 lbs tomatoes, halved crosswise
3 tablespoons olive oil
1 small fennel bulb, shredded
3 tablespoons butter
3 shallots, shredded
1 small carrot, shredded
3 cups chicken broth
5 sprigs fresh tarragon
1 cup whipping cream
¼ teaspoon salt
¼ teaspoon pepper

1
Brush tomato halves (cut sides) with oil and place cut side down on a foil lined baking sheet.
2
Roast at 400 for 45 minutes.
3
Cool.
4
Remove skins.
5
Melt butter in saucepan and add fennel, shallots and carrot.
6
Cook until wilted.
7
Add broth and herbs.
8
Simmer 30 minutes.
9
Remove herbs and add tomatoes.
10
Blitz in batches in blender.
11
Return to pan, add cream.
12
Salt and pepper to taste.
13
Serve with cheesy toasts.

744

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs tomatoes, halved crosswise, 3 tablespoons olive oil, 1 small fennel bulb, shredded, 3 tablespoons butter, and more.

Yes, Cream of Roasted Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Roasted Tomato Soup

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