Every bite of banoffee pie contains ooey toffee, banana, and crackly graham crackers. A little goes a long way with this dessert because it is so very rich and delicious, yet everyone who eats it adores it!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 16 |
| Yield: | 1 gallon |
Ingredients
- 6 pounds tomatoes, halved, or more to taste
- 8 cloves unpeeled garlic, or more to taste
- 3 tablespoons olive oil
- 3 tablespoons coarse salt, or to taste
- 2 tablespoons butter
- 1 medium onion, diced
- 2 teaspoons white sugar, or more to taste
- 1 teaspoon dried oregano
- 4 cups vegetable stock
- ½ cup heavy cream (Optional)
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
- Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
- Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
- Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
- Stir in heavy cream and season soup with salt and pepper.
Nutrition Facts
| Calories | 102 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 1180 mg |
| Sugars | 5 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I did a version of this recipe, 8 Roma Tomatoes, not peeled. Sliced, 1/2 Red Onion, Sliced, One Bulb Garlic. Roasted all items at 425, with olive oil, dried Oregano, Dried Basil, and a little salt. NO Sugar, no cream. Just the veggies, and about 2 cups of Chicken Stock. SO GOOD. Served with homemade croutons. YUMMY. Mine is a little more rustic, no cream, no milk, just veggies and stock.
This is a great recipe that just needs a few tweaks. First, remember to peel the tomato skin off after roasted and cooled. I am all about layering flavors and I found that the soup needed more depth of flavor. I added a tsp of dried basil and a tsp of white pepper toward the end and made parmesan encrusted croutons to float in the soup. I made a double batch so will work on the flavor again after it sits overnight. What an amazing way to use all of my garden tomatoes!!!! (and fresh basil) PS I used an immersion blender instead of a blender. It left it a bit chunkier which I like.
This was really tasty with some good depth of flavor. I halved the recipe and there’s no way there was 8 servings – more like 4 healthy servings, 6 at best, so plan accordingly. The amount of salt seems excessive, but it all turns out great! I would have preferred a thicker soup, so next time I would either reduce the soup down before straining, or not strain it at all (or maybe only strain half). I ended up adding more cream than called for which gave better flavor and creaminess.
I thought this was an excellent recipe. I made it as written with the exception of additional garlic and the result was fabulous. My husband even had some for breakfast on his way to work – and he’s not a tomato soup fan. It was a great way to use the abundance of tomatoes from our garden this year. I’m making another batch to freeze 🙂
This recipe is fantastic ! I added 1 tsp of basil and 1 tsp of paprika. I will most definitely be making it again, my family loved it.
Easy to follow recipe. Delicious.
I followed this recipe as directed, using a dab of milk instead of cream at the end. It was good, but lacking something. I wish I could put my finger on it, but it needed to be thickened and have some sort of additional flavor. Still I found it quite edible, and had a little more then two cups of it for dinner.
Tasty ,comforting.
Best tomato soup I’ve made, great recipe!