Delicious cuisine that your family and friends will undoubtedly like.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 tomatoes, cut into 8 wedges
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 3 sprigs fresh thyme, chopped
- salt and ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 zucchini, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- ½ teaspoon curry powder
- 3 sprigs fresh thyme, chopped
- 3 cups chicken broth
- 1 cup heavy whipping cream
- 1 cup chopped fresh basil
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper.
- Bake in preheated oven until very tender and browned, about 2 hours.
- Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes.
- Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
- Instead of an immersion blender, pour soup into a standard blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 29 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoyed this recipe and pretty much made it as written. I used canned whole tomatoes. The soup was very flavorful which is great. The only thing that I did differently was sautéed up an extra zucchini to add into the soup before I ate it. I look forward to making this soup again.
LOVE LOVE this soup I didn’t make any changes to this recipe and everyone that had some loved it. I will make this is soup again.
This was exceptional and helped me get rid of garden tomatoes that are in abundance (even giving away). I have to say that we are big meat smokers in our house and I added some leftover smoked pork to this recipe exactly as written. Thank you thank you thank you.
Pureed the whole thing and doubled up on the tomato and zucchini! So good… husband liked it without the cream, I added cream and gorgonzola:)
excellent soup especially for what I have in my garden. i didnt quite puree it, so it was a little thicker, but it was good. i used someone’s suggestion and added some more sauteed zucchini, after blending the soup, that i set aside from earlier, for some chunkiness. also used light cream rather than heavy, it was delicious. and its got a nice spicy kick from the red pepper. will make again.
very good and easy to make. I used half and half instead of whipping cream. I had fresh tomatoes from the farm. I will be making this again. Thanks
This soup is wonderful. I did make a few minor changes. I added more plum tomatoes than indicated in the recipe, used light cream, and added chopped zucchini at the very end to add a little crunch to the soup. The pepper flakes were more aggressive than we would have liked even though I used less than was indicated, so adjust to your own tastes. This was very enjoyable and an excellent use of veggies from the garden.
Everyone loved this soup. I did substitute vegetable broth for 1/2 of the chicken stock.