Roasted Heirloom Tomato Soup Recipe

Name: Roasted Heirloom Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Heirloom Tomatoes, Cored And Sliced In Half (You Can Substitute Regular Tomatoes); 8 cloves Peeled Garlic; 4 Tablespoons Olive Oil; 4 Tablespoons Balsamic Vinegar; 1 Tablespoon Sugar; 1 Tablespoon Basil; 1 Tablespoon Thyme; 1 Tablespoon Rosemary; 1 Tablespoon Marjoram; 1 Tablespoon Sage; 2 Tablespoons Unsalted Butter; 2 Tablespoons Flour; 1 whole Chopped Carrot; 1/2 whole Small Chopped Onion; 1 pint Chicken Or Vegetable Stock; 1 Tablespoon Tomato Paste; 2 Tablespoons Whipped Cream Cheese; 3/4 cups Heavy Whipping Cream

Servings: persons

2 pounds Heirloom Tomatoes, Cored And Sliced In Half (You Can Substitute Regular Tomatoes)
8 cloves Peeled Garlic
4 Tablespoons Olive Oil
4 Tablespoons Balsamic Vinegar
1 Tablespoon Sugar
1 Tablespoon Basil
1 Tablespoon Thyme
1 Tablespoon Rosemary
1 Tablespoon Marjoram
1 Tablespoon Sage
2 Tablespoons Unsalted Butter
2 Tablespoons Flour
1 whole Chopped Carrot
1/2 whole Small Chopped Onion
1 pint Chicken Or Vegetable Stock
1 Tablespoon Tomato Paste
2 Tablespoons Whipped Cream Cheese
3/4 cups Heavy Whipping Cream

1
Line large cookie sheet with aluminum foil. Cover entire area with halved tomatoes (cut side up). Place garlic cloves in between tomatoes. Drizzle with olive oil and balsamic vinegar. Sprinkle sugar and herbs (you can be flexible with the herbs and use what and as much as you prefer, and use either fresh or dried). Roast in a 250-degree oven for about 5-6 hours.
2
Remove and while the tomatoes cool, place butter and flour in a frying pan and combine. Add chopped carrot and onion and saute until tender. (I deglazed the pan with a little sherry and then with a bit of chicken stock, but that's not necessary).
3
Remove and add mixture to a blender. Place roasted tomatoes (along with juices and herbs) into the blender as well. Puree and remove. Strain through a mesh kitchen strainer into a saucepan. Add chicken stock, tomato paste and cream cheese. Whisk on medium heat until cheese is melted.
4
Add whipping cream and reheat. I added additional sugar and about 1/2 tablespoon butter at this point, but again, it's to your personal taste. Enjoy!

523

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 18 ingredients. The key ingredients include: 2 pounds Heirloom Tomatoes, Cored And Sliced In Half (You Can Substitute Regular Tomatoes), 8 cloves Peeled Garlic, 4 Tablespoons Olive Oil, 4 Tablespoons Balsamic Vinegar, and more.

Yes, Roasted Heirloom 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.

Roasted Heirloom Tomato Soup

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