Roasted Tomato Soup Recipe
Description: Float a Parmesan wafer on top & serve this as the prelude to an elegant dinner party – OR pair with crusty bread to mop up the bowls at a family meal! From Gourmet magazine.
Recipe Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Spring, Winter, Roast, Broil/Grill, Oven, Stove Top, Small Appliance, Less than 4 Hours
Aggregated Rating: 5 Stars
Calories per Serving: 416.1 kcal
Nutritional Information per Serving:
- Fat Content: 30g
- Saturated Fat Content: 12.6g
- Cholesterol Content: 61.4mg
- Sodium Content: 585mg
- Carbohydrate Content: 31.2g
- Fiber Content: 6.1g
- Sugar Content: 18.1g
- Protein Content: 9.8g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Tomatoes |
| 6 | Garlic cloves |
| 3 tbsp | Olive oil |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
| 1 | Onion |
| 1/2 tsp | Dried oregano |
| 2 tsp | Sugar |
| 2 tbsp | Unsalted butter |
| 3 cups | Low sodium chicken broth |
| 1 cup | Heavy cream |
Instructions:
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Preparation: Preheat your oven to 350°F (175°C) and position the rack in the middle.
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Roasting Tomatoes: Arrange the tomatoes, cut sides up, in a single layer on a large shallow baking pan. Add the garlic cloves to the pan. Drizzle the tomatoes with olive oil and sprinkle with salt and black pepper. Roast the tomatoes and garlic in the preheated oven for 1 hour. Once roasted, allow them to cool in the pan on a rack.
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Peeling Garlic: Peel the roasted garlic cloves.
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Cooking Onion Mixture: In a 6- to 8-quart heavy pot, melt the unsalted butter over moderately low heat. Add the chopped onion, dried oregano, and sugar. Cook the mixture, stirring frequently, until the onion is softened, about 5 minutes.
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Simmering Soup: Add the roasted tomatoes, peeled garlic cloves, and low sodium chicken broth to the pot. Cover and simmer for 20 minutes.
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Blending Soup: Carefully transfer the soup in batches to a blender and purée until smooth. Alternatively, if the soup is blended very well, straining may not be necessary. However, if preferred, strain the puréed soup through a sieve into the cleaned pot to remove any solids.
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Adding Cream: Stir in the heavy cream and season with salt and pepper to taste. Simmer the soup for an additional 2 minutes.
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Serve: Ladle the hot soup into bowls and serve immediately. Optionally, garnish with additional black pepper and a Parmesan wafer for an elegant touch.
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Make Ahead: The soup can be made up to 1 day ahead. After cooking, allow it to cool uncovered, then cover and chill in the refrigerator. Reheat the soup just before serving.
This sumptuous roasted tomato soup, bursting with flavors from roasted tomatoes and garlic, simmered with onions and herbs, and enriched with cream, is a delightful appetizer for a formal gathering or a comforting meal for a cozy family dinner. Enjoy its velvety texture and rich taste, either as a standalone dish or accompanied by crusty bread for a satisfying dining experience.
