Roasted Tomato Soup

I found this recipe on another food blog.

  • 3 lbs ripe tomatoes
  • Olive or canola oil
  • Salt and pepper
  • 1 head to 2 cloves of garlic, as per your tastes (we used 4 cloves, because we love garlic)
  • 2 cups chicken or vegetable stock (we used chicken)
  • 2 teaspoons sugar
  • 1/2 cup milk, half-and-half or heavy cream (we used cream)
  • Basil or pesto (as this was optional, we didn’t use)

1. Preheat oven to 450F.

2. Cut tomatoes into smaller chunks and place them on a large rimmed baking sheet. Add the garlic cloves. Drizzle with oil. Salt and pepper to taste. Bake for 1 hour. Set aside to cool a little.

3. Transfer tomatoes, garlic and juices from pan into a pot and blend using an immersion blender. Add chicken stock and sugar. Simmer for about 10 min. Add cream just before serving.

Tomato Soup

Verdict: This was good, but wasn’t as creamy as I was hoping it would be. I think there’s a better homemade tomato soup recipe to be found.


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