Roasted Tomato Cream Soup

June 6, 2013

Tomato Cream Soup + Twice Baked Cheesy Croutons by www.hungryfoodlove.com

In the summertime you will get the freshest tomatoes. Those that are so plump, red, sweet and juicy. What better than fresh tomatoes? Roasted tomatoes! By roasting them the flavors get intensified, the meat becomes tender and the aromas will fill your home calling everyone to the kitchen.

Once the tomatoes are roasted you can keep them in containers to make all sorts of dishes like tomato sauce, or you can crush them and pour them over pasta, mix them with a creamy cheese to make a dip, add to chopped avocados for a tasty salad, make a veggie sandwich with other roasted vegetables or my favorite, blend with cream for a silky soup.

Because tomatoes will be so abundant this summer, what I like to do is roast them at the end of the season and freeze them that way the roasted tomatoes can last during fall and that is when my creamy tomato soup is even more popular in my home.

Tomato Cream Soup + Twice Baked Cheesy Croutons by www.hungryfoodlove.com

See the before (left) and after (right) of roasting tomatoes. I like to roast them with garlic,  oregano, salt and drizzled with olive oil.

Tomato Cream Soup + Twice Baked Cheesy Croutons by www.hungryfoodlove.com

For the soup, I then let them simmer with chicken stock and I add a bay leave for more flavor.

Tomato Cream Soup + Twice Baked Cheesy Croutons by www.hungryfoodlove.com

Once the tomatoes and its liquid cooks down, I blend everything to get that incredibly flavorful tomato puree.

Tomato Cream Soup + Twice Baked Cheesy Croutons by www.hungryfoodlove.com

Heat once more adding the cream just at the end and serve along cheesy croutons.

Tomato Cream Soup + Twice Baked Cheesy Croutons by www.hungryfoodlove.com


Roasted Tomato Cream Soup
Author: 
 
- yields 6 servings
Ingredients
  • 1 pound Roma tomatoes, sliced lengthwise
  • 2 tablespoons olive oil
  • 5 garlic cloves, roughly chopped
  • 1 tablespoon ground oregano
  • 1 teaspoon salt
  • 1 ½ cup chicken broth
  • 1 bay leave
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • ¾ cup heavy cream
Instructions
  1. Preheat oven to 375 F
  2. Place tomato halves on a baking sheet
  3. Drizzle tomatoes with olive oil and salt
  4. Place roughly chopped garlic on top of the tomato halves
  5. Roast tomatoes for 1 hour
  6. Once roasted, pour them on a pot over medium heat
  7. Add to the pot the chicken broth, bay leave and sugar
  8. Stir and let it simmer covered for about 30 minutes, stirring occasionally
  9. After 30 minutes, taste and adjust salt and pepper levels to taste
  10. Remove bay leave
  11. Pour soup into a blender and carefully blend until smooth
  12. Pour soup back in the pot and add heavy cream stirring to blend well
  13. Let the mixture warm up again simmering in medium heat for about 5 minutes
  14. Serve on bowls and enjoy with toasted bread, sprinkled cheese or croutons

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