Roasted Tomato And Garlic Soup Recipe

Name: Roasted Tomato And Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds vine ripened tomates (or any nice looking variety); 1 28 oz. can San Marzano whole tomatoes; 2 tablespoons tomato paste; 1/2 pound carrots (leaves removed); 1 garlic head (1/4 inch of the head removed and excess paper removed); 1 shallots (diced); 1 medium yellow onion (diced); 1 quart Homemade chicken broth; 1/2 cup cream; 2 tablespoons basil (rough chop); 1/2 teaspoon crushed red pepper flakes; 4 tablespoons unsalted butter; 2 tablespoons olive oil; salt and pepper

Servings: persons

2 1/2 pounds vine ripened tomates (or any nice looking variety)
1 28 oz. can San Marzano whole tomatoes
2 tablespoons tomato paste
1/2 pound carrots (leaves removed)
1 garlic head (1/4 inch of the head removed and excess paper removed)
1 shallots (diced)
1 medium yellow onion (diced)
1 quart Homemade chicken broth
1/2 cup cream
2 tablespoons basil (rough chop)
1/2 teaspoon crushed red pepper flakes
4 tablespoons unsalted butter
2 tablespoons olive oil
salt and pepper

1
Preheat the oven to 400 degrees. Toss carrots, tomatoes and garlic head in olive oil, salt and pepper. Transfer to foil lined baking sheets and pop in the oven. Remove the carrots after 20 minutes. Let the tomatoes and garlic cook for 35-40 minutes. Don't let them burn though! Cool and remove skins from both the tomatoes and garlic. Give the carrots a rough chop.
2
In a large soup pot, heat 2 tbsp unsalted butter and olive oil over medium heat. Add onion, shallot, salt and pepper and cook for about 10 minutes. Add tomato paste, crushed red pepper flakes and carrots and cook for another 7 minutes. Add a bit more salt.
3
Pour all the chicken broth to the pan and raise heat to medium high. Add both the canned and roasted tomatoes. Put the whole roasted garlic cloves (already peeled out of the skin) in to the pan. Add some salt and pepper and bring to a boil. Lower to a simmer and let cook for 35-40 minutes.
4
Turn off heat. Add basil to the soup. Puree mixture with an immersion blender or run through a food processor. Stir in the cream. Taste, and adjust salt and pepper.

387

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 14 ingredients. The key ingredients include: 2 1/2 pounds vine ripened tomates (or any nice looking variety), 1 28 oz. can San Marzano whole tomatoes, 2 tablespoons tomato paste, 1/2 pound carrots (leaves removed), and more.

Yes, Roasted Tomato And Garlic 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 Tomato And Garlic Soup

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