At this time of year, as the nights draw in and temperatures drop, I always start to crave warm, comforting foods… and it really doesn’t get much better than a classic tomato soup.
This soup always reminds me of my childhood. My Dad was typically in charge of meal prep on Saturdays (yep, giving my Mum a much-needed break!) and tomato soup was one of his go-to offerings… to this day it brings back happy memories of relaxed weekend lunchtimes.
This particular recipe, courtesy of my husband (adapted from Tyler Florence), never fails to delight. Rich, creamy and delicious, while at the same time healthy and oh-so simple. The trick is definitely in roasting the veg.
Total time required:
Prep time: 20 mins
Cooking time: 50 mins
What you’ll need:
- 2 ½ pounds fresh tomatoes (mix of heirlooms, cherry, vine and plum or any ripe, fresh tomatoes)
- 6 – 10 cloves garlic, peeled
- 2 small yellow onions OR 1 large Spanish onion, sliced
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 quart chicken stock (just as needed to achieve desired consistency)
- 2 bay leaves
- 4 tablespoons butter
- ½ cup chopped fresh basil leaves
- ¾ cup heavy cream
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Place the tomatoes, garlic cloves and onions in a large bowl. Toss with the olive oil and season with salt and pepper. Spread the tomatoes, garlic cloves and onions onto a baking tray (because the veg releases a lot of juice, make sure that the baking tray has ¼ – ½ inch sides… also, you can line the tray with tinfoil for easy clean up). Roast for 20 to 30 minutes, until soft and beginning to caramelize.
Remove the roasted tomatoes, garlic and onion from the oven and transfer the vegetables and all accumulated juices to a large stock pot. Add the bay leaves, butter and about a cup of chicken stock. Bring to a boil, reduce the heat and let simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry the basil leaves, and then add to the pot. Use an immersion blender to puree the soup until smooth. NOTE: be sure to remove the bay leaves before using the immersion blender!
Return to a low heat, add the cream and adjust the consistency with remaining chicken stock, if needed. Season to taste with salt and freshly ground black pepper. Finally, garnish in bowl with a splash of heavy cream.
And there you have it… absolutely delish! This recipe typically yields six to eight servings and will keep in the refrigerator for a week, or can be frozen. We like to serve ours simply, with some crusty bread or homemade cheesy Worcestershire croutons.
Hope you enjoy, and let me know how this dish worked out for you!