HEIRLOOM TOMATO SOUP RECIPES

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ROASTED TOMATO SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK



Roasted Tomato Soup Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds assorted tomatoes (heirloom, vine and plum)
1/2 cup cherry tomatoes, for garnish (optional)
1/2 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic
2 small onions, sliced
Kosher salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 tablespoons unsalted butter
1/2 cup chopped fresh basil
3/4 cup heavy cream
Grilled Cheese with Apple and Bacon, optional, for serving, recipe follows

Steps:

  • Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
  • Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
  • Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.
  • Serve with Grilled Cheese with Apple and Bacon.
  • Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.

BEST TOMATO RECIPES - OLIVEMAGAZINE



Best Tomato Recipes - olivemagazine image

Put tomatoes in the limelight with creamy soups, slow-cooked squid, fragrant curries and beautiful salads

Provided by OLIVEMAGAZINE.COM

Categories     

Number Of Ingredients 1

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