When roma tomatoes hit their peak season, treat yourself to this Cream of Roasted Tomato Soup.
Cream of Roasted Tomato Soup
Ingredients
- 4 lbs Roma tomatoes
- 1/4 C fresh Basil leaves
- 2 Tbsp fresh Oregano
- 1 medium onion, quartered
- 4 garlic cloves
- 1/2 tsp salt
- 1/4 tsp ground pepper
- olive oil
- 24 oz homemade chicken stock or store bought
- 1/2 Cup heavy cream
Instructions
1. Slice the tomatoes in half lengthwise. Place flat on a rimmed baking sheet.
2. Add the basil, oregano, onion, garlic, salt, pepper to the baking sheet.
3. Coat the tomatoes generously with olive oil.
4. Roast for 45 minutes at 400 degree.
5. Carefully remove from the oven, because the tomatoes get juicy. Allow the tomatoes to cool slightly. With a pair of tongs, remove the skins. Remove as much of the skins as you can, but it is okay if some remain.
6. Once completely cool, blend the tomatoes, herbs and oil from the trays in the food processor. This will definitely take several batches to do. Place each batch in one big bowl to combine.
7. Heat the chicken stock in a large soup pot. Add the tomato sauce and bring to a boil. Reduce to a simmer and simmer for 30 minutes.
8. Slowly add the cream, stirring the entire time to prevent curdling. Bring back to a simmer. Ready to serve. If desired, sprinkle with Parmesan cheese.
Serve Cream of Roasted Tomato Soup with a fresh garden salad, a grilled cheese sandwich or your favorite homemade artisan bread.
Print the recipe for Cream of Roasted Tomato Soup.
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I think I could eat this, SO much better than that canned stuff.
This sounds delicious and like a real treat!
I LOVE tomato soup and this looks incredible!! I LOVE CSA and am sad it’s over for the season.
Blessings!
Gail
My mouth is watering! I wish we had access to a CSA here.
I love Campbell’s tomato soup as well as homemade…I’m not picky. This might have to go on next week’s menu.
Thanks for posting!
I posted a Tomato Soup recipe not long ago on my blog using canned tomatoes when you don’t have good tomatoes readially available. I love this recipe and will try it soon.
Carolyn/A Southerners Notebook
I am a roasted tomato junkie, I get so sad when the weather is too hot to have my oven on in the summer so I can’t roast any tomatoes. This sounds delicious!
And isn’t homemade stock the best?! I made a roast chicken last week, boiled the leftovers up for stock.
Your soup looks wonderful – I love the idea of roasting the tomatoes first!
19 pounds of tomatoes for $6? I’m so envious. If I only had all those tomatoes, just imagine the possibilities. This soup would definitely be one of those things on my list to make. By the way, I’ll be holding a CSN giveaway on my blog next Monday, so be sure to check back then for a chance to enter.
sounds yummy, i love to try this! happy weekend! 🙂
What a beautiful job you’ve done of this soup. My husband adores tomato soup but I haven’t made one for him in ages! He’ll be so happy when I make this for him this week. Thanks for contributing to our marital happiness! 😉
What I wouldn’t give to get 19 pounds of fresh garden tomatoes for only $6. You lucky duck!! Your soup sounds wonderful!!
🙂
ButterYum
I just love homemade tomato soup, and I love that you’ve roasted the veggies! Thanks for sharing your delicious dish with Friday Potluck this week!
Wow, envious doesn’t even cover the feeling I’m having over your good fortune. Let me ask this though, did you ask them for a “deal” on end of the season produce or was that the regular price? I only have a few farmers markets here. I love this recipe and will have to start talking to the farm stand owners now. I’d be making tomato everything with that bounty.
Thanks.
Since soups are very good for the family and they are very simple to make I prefer them over weekends.When we can enjoy some time with family after the busy running of the week.I love the soup recipe thanks for sharing.