Roasted Tomato Soup Recipe

Name: Roasted Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Heirloom Tomatoes, If You're Using Mini Heirlooms Leave Them Whole, Large Heirlooms Then Quarter Them; 2 pounds Plum Tomatoes, Quartered; 2 whole Red Bell Peppers, Cored, Seeds Removed And Quartered; 8 cloves Garlic, Peeled; 1 whole Large Onion, Sliced; 1/2 cups Olive Oil; 2 cans 14 Oz. Cans, Chicken Broth; 2 whole Dried Bay Leaves; 4 Tablespoons Butter; 1/2 cups Fresh Basil, Roughly Chopped; 1/2 cups Heavy Cream; Salt And Pepper, to taste

Servings: persons

1 pound Heirloom Tomatoes, If You're Using Mini Heirlooms Leave Them Whole, Large Heirlooms Then Quarter Them
2 pounds Plum Tomatoes, Quartered
2 whole Red Bell Peppers, Cored, Seeds Removed And Quartered
8 cloves Garlic, Peeled
1 whole Large Onion, Sliced
1/2 cups Olive Oil
2 cans 14 Oz. Cans, Chicken Broth
2 whole Dried Bay Leaves
4 Tablespoons Butter
1/2 cups Fresh Basil, Roughly Chopped
1/2 cups Heavy Cream
Salt And Pepper, to taste

1
Preheat oven to 450u00b0F and line a rimmed baking sheet with aluminum foil. Place tomatoes, bell peppers, garlic and onions onto the baking sheet, drizzle with olive oil and season with salt and pepper. Gently toss to coat. Roast for 30 minutes on the middle oven rack.
2
When done remove the pan from the oven. Place roasted vegetables into a large pot and cover them with chicken broth. Add bay leaves and butter and bring to a boil. Reduce heat and let simmer for 20 minutes.
3
Remove bay leaves and add basil leaves. Using a blender or immersion blender puree the soup until smooth. Add cream and season to taste with sea salt and pepper. Let it simmer for another 10 minutes.
4
Serve with a sprinkling of Asiago cheese, fresh ground pepper and basil or a warm grilled cheese sandwich.

900

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 12 ingredients. The key ingredients include: 1 pound Heirloom Tomatoes, If You're Using Mini Heirlooms Leave Them Whole, Large Heirlooms Then Quarter Them, 2 pounds Plum Tomatoes, Quartered, 2 whole Red Bell Peppers, Cored, Seeds Removed And Quartered, 8 cloves Garlic, Peeled, and more.

Yes, 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.

Roasted Tomato Soup

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