Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• Cherry tomatoes for garnish, optional
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 to 3 cups chicken stock
• 2 bay leaves
• 1 tablespoon butter
• 1/2 cup chopped fresh basil leaves, optional
• 3/4 cup milk or cream, optional

Directions:

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. If using cherry tomatoes for garnish, add them as well, leaving them whole. Drizzle with olive oil 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 (set aside the roasted vine tomatoes for later). Add 2 cups of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or use a blender to puree the mixture (never fill the blender more than half full of hot liquid). Return soup to low heat, add milk or cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted cherry tomatoes and a splash of milk or cream.

Serves 4 to 6.

Nutrition:

Substitutions:

I pureed the tomatoes, onions, and garlic when they came out of the oven and then added the puree to the chicken stock. It seemed to work out well.

Recipe courtesy of Tyler Florence.