Recipes

Roasted Tomato Soup

The Daily Meal Staff|

Roasted Tomato Soup
4.5 (2 ratings)
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Tomato soup resonates deeply with people as one of the most comforting foods out there—perhaps it's because it's something almost everyone's parent or grandparent made for them from a young age. Paired with a grilled cheese, you have the quintessential perfect meal.This recipe is by executive chef Patrick Broadhead of Burt & Max’s in Delray Beach, Florida. This recipe was originally published in the South Florida Sun Sentinel.
Prep Time
10
minutes
Cook Time
1.33
hours
Servings
16
Roasted Tomato Soup recipe - The Daily Meal
Total time: 1 hour, 30 minutes
Ingredients
  • 2 tablespoon olive oil
  • 2 pound ripe tomatoes
  • 2 tablespoon unsalted butter
  • 1 medium spanish onion, rough chopped
  • 4 cloves garlic, sliced
  • 1/2 bunch basil, leaves picked
  • 1/4 cup sherry wine
  • 2 tablespoon sherry vinegar
  • 1 (28-ounce) can good quality whole tomatoes
  • 1 quart vegetable stock or light chicken stock
  • 2 cup tomato juice
  • 2 teaspoon smoked sweet paprika
  • 1 1/2 cups heavy cream
  • kosher salt and freshly ground black pepper, to taste
Directions
  1. Step 1: Preheat oven to 425 F.
  2. Step 2: In a large bowl, toss 2 pounds ripe whole tomatoes in 2 tablespoons olive oil and season with salt and pepper to taste. Place on a baking sheet and roast in the oven until caramelized and soft, about 20 minutes.
  3. Step 3: In a large stockpot over medium heat, heat 2 tablespoons unsalted butter and caramelize 1 medium chopped Spanish onion and 4 cloves sliced garlic, about 15 minutes.
  4. Step 4: Add the leaves from 1/2 bunch of fresh basil and cook slightly. Season with salt and pepper to taste. Cook 2 minutes longer.
  5. Step 5: Deglaze the pan with 1/4 cup sherry wine and 2 tablespoons sherry vinegar. Reduce by half.
  6. Step 6: Add the roasted tomatoes and 1 (28-ounce) can good quality whole tomatoes. Cook for 10 minutes.
  7. Step 7: Add 1 quart vegetable stock or light chicken stock, 2 cups tomato juice and 2 teaspoons smoked sweet paprika. Simmer for 20 minutes.
  8. Step 8: Season with salt and pepper to taste. Add 1 1/2 cups heavy cream and simmer for 5 minutes.
  9. Step 9: Using an immersion stick blender, puree until smooth.
 
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