Roasted Tomato Soup

If you love tomato soup and you feel motivated to make a special one - I want to share one of my favorite ways to make a delicious creamy roasted tomato soup. It involves a few more steps than one other recipe I have done but this one is truly amazing.

Great for company and it can be made a day ahead.

Ingredients:

2-3 lbs of vine ripened tomators or fresh plum tomatoes

2 garlic cloves - mashed

1 red onion - sliced

1 teaspoon Paprika, cayenne or Emerils Original (depends on if you want a bit of heat to your soup)

2-3 tablespoons olive oil

1 tablespoon balsamic vinegar or glaze

2 cups low sodium chicken broth or chicken bone broth

1 cup heavy cream

Directions:

Preheat oven to 375 degrees

Use a roasting pan - place it over your burners so that two burners are under the pan.

On a medium high flame heat 2-3 tablespoons of olive oil. Add your sliced onions into the pan and sauté for 5 minutes. Add the garlic, a pinch of salt and a good turn of fresh cracked black pepper.

Slice your tomatoes in half and place them flesh side down into the hot pan. Allow the heat to remain as is and sear the tomatoes.

After 7-8 minutes sprinkle the balsamic vinegar all over the top of the tomatoes, as well your selected spice. If your tomatoes do not seem over ripe you can add a pinch of sugar too.

Place the roasting pan into the oven for 20 minutes.

Next step - after removing the roasting pan from the oven place back onto the burners on medium high heat. Add your chicken stock and bring it to a boil for 4 minutes. Add next the heavy cream. Stir and allow the soup to heat until lightly boiling.

Using a wooden spoon break up the tomatoes as best you can.

With the help of a hand blender or a stand blender purée the soup until it is very smooth.

You can top the soup with toasted croutons, fresh chopped basil, parsley or even crispy shallots. (simply flour shallot slices and cook in very hot olive oil) until golden brown. Drain on a paper towel and finish with a pinch of salt. A great alternative to croutons.

Serve with hot crusty French bread or grilled cheese sandwiches.

ENJOY!