Creamy Roast Tomato Soup2012-11-30
- Serves: 6
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:20 h
This soup is simple but so flavourful – the tomatoes keep a lot of their flavour when they’re roasted in the oven! This recipe is totally loose – I made it up as I went along. If you have any variations, tips, etc, leave me a comment! I’ve been meaning to try this recipe for ages – just simple delicious tomatoes, some garlic and some stock- really easy, and, save for the splash of cream, really healthy!
- 15 Vine Ripened Tomatoes
- 1 Head Garlic
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Cup Chicken Stock
- 1/2 Cup Heavy Cream
- Salt, to taste
- Pepper, to taste
Wash, core, and cut the tomatoes in half. Chop off the top of the head of garlic, leaving the cloves inside their papery skin. Arrange tomatoes and garlic on a cookie sheet, drizzling with olive oil - be especially generous on the garlic.
Roast tomatoes and garlic in the oven for 40-50 mins at 400 degrees F.
Transfer the tomatoes into a large pot. Let the garlic cool, then squeeze out all the roasted garlic goodness. Add the butter, salt and pepper, and chicken stock.
Blend till smooth in a blender, or using an immersion blender.
Before serving, add cream and let heat thoroughly.
Serve with some Simple Sourdough Croutons sprinkled on top... Enjoy!
Photo Credit: timlewisnm, Flickr