| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Cook: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- Vine cherry tomatoes for garnish, optional
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup heavy cream, optional
Instructions
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 438 |
| Total Fat | 39 g |
| Saturated Fat | 15 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 59 mg |
| Sodium | 1014 mg |
Reviews
Great recipe! I throw in a jalapeño pepper when I roast the tomatoes and garlic. It’s very delicious. It freezes and reheats very well !
Delicious way to use a bounty of garden tomatoes. I added a roasted red pepper. Doesn’t even need the cream but include the basil for sure.
Does anyone strain out the seeds? Just curious
This is the only tomato soup recipe I’ve made for years. It’s such a great use of garden tomatoes and is THE best. I have a batch of tomatoes roasting now because my garden got ahead of me and we’ll freeze it. IMHO, the heavy cream is not needed but as others have noted, the basil is a MUST.
So delicious. This will be my forever tomato soup recipe.
We LOVE this soup! I make a least once a month. It’s best in summertime when I have my own variety of tomatoes from my garden. This is great hot or cold. Our son doesn’t like soup. However, he loves this one. Best tomato soup…EVER!
This soup is delicious, and I typically don’t love tomato soup. For me, the basil isn’t optional, but the cream is. I tried it before adding the cream, and it was fabulous. It was great with the cream too. I think most people would love it either way!
I never thought I would ever enjoy tomato soup, but this one is so scrumptious! I add rosemary to the tomatoes before they bake as he did in his show years ago and then I add cooked cheese tortellini at the end. YUM! Even my son who hates tomatoes loves this soup!
Best tomato soup ever. First time making it and it turned out absolutely delicious. This recipe is fantastic, truly recommend.
This recipe was amazing. First it made the house smell amazing and it did not disappoint when serving. It was delicious and perfect for Fall weather and football. I will continue to use Tyler’s recipe and share with others.