Thursday, November 25, 2010

Roasted Tomato Soup

This recipe was one of the first recipes to inspire me to start my food blog. I had it all planned out to make especially since I wanted to use my immersion blender for the first time. Then I realized that in the fury of moving, I left my immersion blender in Utah, saying I haven't used that, I won't use that in California either. Little did I know I would be home all day with nothing to do and all I would desire in my life was an immersion blender.

Anyways, I finally had time this week to make this and I thought it was great! So fresh and you can definitely taste the roasted flavors.

 Here are your ingredients:
  • 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • Vine cherry tomatoes for garnish, optional
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 quart chicken stock (4 cups)
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves, optional
  • 3/4 cup heavy cream, optional
I didn't have any fresh basil on hand and I figured we didn't need the extra calories from the heavy cream. Although I did add some sour cream at the end.

Ingredients


Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. I looked for a youtube video on how to core a tomato. According to the internet, cut off both ends of the tomato, then stand on one end and make a circle on the inside to remove all the watery part including seeds, basically you are left with the tomato's outer layer, it kind of looks and feels like a cored bell pepper:




Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.



***Warning-The caramelization of these onions & tomatoes made my kitchen and whole apartment smoke up like crazy. Proceed with caution!***
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
note: I used chicken bouillon and water cause its cheaper than canned/boxed chicken stock!


Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. [I love my immersion blender! I didn't think it would make it liquidey, but it got rid of all the chunks and made it nice and smooth!]


  Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.


Enjoy! It is perfect for a stormy cold night!

Roasted Tomato Soup  

adapted from Tyler Florence's Tyler's Ultimate

Ingredients

  • 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • Vine cherry tomatoes for garnish, optional
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 quart chicken stock
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves, optional
  • 3/4 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. [Watch for smoking!!]
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

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