Tuesday, November 2, 2010

Roasted Tomato Soup

Last weekend, I had the pleasure of making and slurping the best tomato soup I have ever eaten. Summer is long gone and there is a slight chill every other day in DC, so the root vegetables are out and the good looking tomatoes are few and far between. I really love tomatoes, and couldn't help but make one last farm-fresh tomato dish for the season.  Tomato soup has been on my List of Food to Make, so I scoured the Internet for a well-reviewed recipe and hit up the USDA farm stand for the last of summer's tomatoes.

Roasted Tomato Soup
Recipe by Tyler Florence

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine or plum tomatoes…whatever looks good!)
6 cloves garlic, peeled
2 small yellow onions, sliced
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


1. Preheat oven to 450 degrees F.

2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 1 quart 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.

4. Wash and dry basil leaves and add to the pot. Use an immersion blender (or any other blender you may have, I used the Magic Bullet and transferred the pureed soup to a new pot) to puree the soup until smooth. Return soup to low heat and season to taste with salt and freshly ground black pepper.

5. Garnish in bowl with 2-3 fresh basil leaves.

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