So I mentioned earlier that I was going to try and make a roasted tomato soup using the tomatoes we got at the market last week. I did end up making it over the weekend and it was pretty scrumptious, if I may say so myself!
This soup is so easy to make and it doesn’t need a lot of ingredients. I’ve tried several roasted tomato soup recipes and I always ended up tweaking them somewhat.
So here is my version of a quick and hassle-free roasted tomato soup recipe.
- 7-8 ripe tomatoes, washed, cored and cut in half
- 1-2 red peppers, washed, cored and cut in quarters
- 1 large yellow onion, sliced
- 1/2 cup chopped, fresh basil
- 1 carton (900mL) chicken broth
- 1/2 cup olive oil
- 6-7 cloves of garlic
- 1/2 cup of butter
- 1/2 cup of whipping/heavy cream
- salt and pepper
- crumbled goat cheese for garnish (optional)
To start, preheat your oven to 450 F.
Spread the tomatoes, red peppers, onions and garlic on a baking tray. Drizzle with olive oil and season with salt and pepper.
Place the baking tray in the pre-heated oven and bake for about 30 min. The tomatoes and peppers should look wrinkly and a little shriveled up when they come out. Be careful not to let them burn.
Carefully place everything from the baking tray, including juices, in a large pan or stock pot. Add the chicken broth, basil, and butter.
Add the whipping/heavy cream and stir it through. Season with a little extra salt and pepper if you like and your soup is ready to be plated! I like to garnish it with some sort of green leaf, like parsley or basil and top it with crumbled goat cheese.
Serve it with some warm bread and butter and you’re all set. Let me know how it turns out for you!