I read that canned tomatoes were better than garden tomatoes in making fresh tomato soup, but I think that statement is incorrect because this soup was delicious!
It takes 2.5 lbs of tomatoes:
Which you can see was about 6-7 tomatoes.
I quartered the tomatoes and roasted them.
Then I threw all the remaining ingredients except the cream in a pot to simmer.
After that, I blended everything until the soup was smooth and creamy. We added cream and served with fresh Parmesan and bread.
- 2.5 lbs of tomatoes, quartered
- ½ small onion, diced
- garlic or garlic powder
- ¾ cup chicken broth
- 4 tablespoons butter
- handful of fresh basil
- ¾ cup half and half
- Parmesan (optional)
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper. Layer the tomatoes on the baking sheet with skin-side up along with the onion and garlic. Brush the tomatoes with olive oil and sprinkle with salt and pepper.
- Roast in the oven for 30 minutes.
- At this point you can peel the skin off the tomatoes before adding them to the recipe or you can leave them on.
- In a medium-sized pot add the broth, butter, tomatoes, and basil. Boil and then let simmer for 15-20 minutes.
- With an immersion blender or food processor puree the soup until smooth.
- Stir in half and half and serve.
Source: Food Network Roasted Tomato Soup