Roasted Heirloom Tomato Soup

What’s more fitting for a crisp fall day than a bowl of delicious soup to warm your stomach? Well, lucky for you, my lovely readers, our friend Jessica from A Happy Food Dance cooked up the most delicious tomato soup, perfect for the dropping temperatures.  So cozy up in your warm kitchen and enjoy this scrumptious treat! Want more recipe ideas? Head to THE VAULT!

From Jessica of A Happy Food Dance… This is the perfect soup for everything – I mean it’s tomato soup!  And if you can’t find heirloom tomatoes, you can easily swap out your favorite tomatoes, the color just might not match mine.  And don’t forget the grilled cheese dunkers!

Gabrielle HurwitzRoasted Heirloom Tomato Soup

prep time 20 Minute/s

cook time 50 Minute/s

total time 1 Hour/s 10 Minute/s

Serves 4Ingredients

• 2½ pounds heirloom tomatoes
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• 6 cloves garlic, peeled
• 1 large onion, cut into wedges
• ¼ cup olive oil
• salt and freshly ground pepper, to taste
• 4 cups chicken stock, divided
• 2 bay leaves
• 4 tablespoons butter
• ½ cup chopped fresh basil

Instructions

1. Preheat oven to 400 degrees F.
2. Wash, core and cut the tomatoes into quarters. Spread the tomatoes, garlic and onions onto a baking tray.
3. Drizzle with the olive oil and season with salt and pepper. Roast for 20 to 30 minutes or until everything is caramelized and all the juices are flowing.
4. Remove the roasted tomatoes, onion and garlic from oven and transfer to a large stock pot.
5. Add 3 cups of the chicken stock, bay leaves and butter.
6. Bring to a boil and reduce heat to a simmer for 15 to 20 minutes or until liquid has reduced by a third.
7. Wash and dry the basil leaves and add to the pot.
8. Using an immesrsion blender (or transfer to a food processor in batches), blend the mixture until soup is smooth. You could strain the soup at this point if desired.
9. Return soup to low heat and add additional cup of chicken stock to reach desired consistency.
10. Season with additional salt and pepper if needed.
11. Serve in bowls garnished with Parmesan cheese.

For More Food Inspiration, Head to THE VAULT!

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