Wednesday, September 9, 2009

Chef Chuck's Roasted Tomato Soup


Zuppa di Pomodori Arrosto


A bowl of roasted tomato soup is the perfect way to end the summer. Fresh picked from the garden and roasted makes this soup extremely flavorful. A wonderful warm season soup served with crusty bread and a salad.


Roasted Tomato Soup
2 pounds ripe garden fresh tomatoes
1 yellow onion, sliced

4 garlic cloves

1/2 cup fresh basil leaves
, lightly packed
2 tablespoons extra virgin olive oil
1 cup organic chicken broth or vegetable

2 tablespoons heavy cream
1 teaspoon sugar
salt and pepper to taste
red hot pepper flakes, optional


Wash and core tomatoes, cut in half place cut side up on a baking pan. Place four garlic cloves on pan and sliced onions. Drizzle with olive oil, salt and pepper and bake at 450 degrees for 40 minutes. Turn onions during roasting and remove onions and garlic before they turn brown. Depending on the size of your tomatoes it could take a bit longer. Remove from pan and pour into a blender or food processor along with the onions, garlic, basil leaves, broth, cream and sugar. Blend till smooth season with salt, pepper, hot pepper flakes and a drizzle of olive oil or heavy cream. Serves 4 hot or cold.

5 comments:

  1. My mother used to make this when we were kids and I never appreciated the flavors. As an adult, I not only love the flavors, but the gorgeous color as well. Another stellar dish, Chef Chuck.

    ReplyDelete
  2. Looks interesting. Do you toss the onions and garlic, letting them only bake enough to add their flavor - yet not be a part of the dish?

    ReplyDelete
  3. Hello Peter, Yes I roast my tomatoes,onions,garlic, in the oven to release there sweetness!! They are all part of the dish. Thank You:)

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
  5. Hello Bridgett, I also was not a fan when I was young but now I love tomato soup. Thank you

    ReplyDelete