Creamy Roasted Tomato Soup
Rich, creamy and delicious."I tries this a couple of days ago having never made tomato soup before. I used a variety of tom's from our garden as we had a lot grow this year. I topped it off with a French Stick crouton like you do with French Onion soup. I didnt add cheese to it all so I could freeze some. Very easy to make and very delicious!" - DaveyCrocket
Yield: 4 Ready in 1 hours
favorite of 419 people 276 people want to try
|2 1/2 poundstomatoes; mixed (I used cherry & Roma)|
|6 clovesgarlic; peeled|
|2 smallonions; sliced|
|1/4 cupsun-dried tomatoes; drained and chopped|
|24 ounceschicken stock; plus more if needed|
|2 bay leaves|
|1/4 cupfresh basil chopped; or more to taste|
|2 ouncesNeufchatel cheese; softened|
|Olive oil cooking spray|
|Freshly ground black pepper|
Creamy Roasted Tomato Soup Preparation
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Coat tops with olive oil cooking spray and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add chicken stock, bay leaves, and chopped sun-dried tomatoes. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Add basil leaves and Neufchatel cheese to the pot and stir until cheese is melted and incorporated. Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper.
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