Roasted Tomato Soup

With still more fresh tomatoes to use and being I want to to eat them as fresh as possible. I made this roasted soup. The longest part is roasting the tomatoes, it is an easy recipe to do and if you have a stick blender it is a snap!


15 large tomatoes, 3 pounds, of seeded and quartered, any kind

1/4 cup 2 tablespoons extra virgin olive oil, divided

8 large garlic cloves, minced

1 large red onion chopped

2 cups water or chicken broth

1 teaspoon salt

1/2 teaspoon or more of red pepper flakes (optional)

1/2 cup heavy whipping cream

1/2 small jar of roasted red peppers

fresh basil and thyme

Place tomatoes in a greased jelly roll pan (15x10x1 inch). Combine 1/4 cup olive oil and garlic. Drizzle over tomatoes. Toss to coat. Bake at 400 degree oven for 15-20  minutes or until soft. Stir occasionally. cool till easy to handle. Remove and discard skins. In Dutch oven, saute onion, in remaining oil until tender. Add tomatoes, water, salt, pepper flakes and roasted red peppers. Bring to a boil. Reduce heat and simmer for 30 minutes. Cool slightly. In a blender working in small batches or using a immersion (stick) blender, blend until smooth. Stir in cream and fresh herbs. Heat through. Eat with phyllo croutons on top. Recipe is on this blog.

If you would like to freeze, let cool and transfer to freezer containers. Freeze up to 3 months


One Comment Add yours

  1. Oh yum – what an absolutely fantastic colour!

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