Author Notes
Fall is all about soups for me. The aroma filling the house when I make it, and knowing I have a whole stock of frozen soups for lazy weeknight dinners. This tomato soup recipe is so full of flavor with richness from the roasted garlic, tomatoes and carrots. We served the soup with bacon, cheddar and Dijon mustard grilled cheese sammies. Just typing the words makes me hungry.... —Brussels Sprouts for Breakfast
Ingredients
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2 1/2 pounds
vine ripened tomates (or any nice looking variety)
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1
28 oz. can San Marzano whole tomatoes
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2 tablespoons
tomato paste
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1/2 pound
carrots (leaves removed)
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1
garlic head (1/4 inch of the head removed and excess paper removed)
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1
shallots (diced)
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1
medium yellow onion (diced)
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1 quart
Homemade chicken broth
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1/2 cup
cream
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2 tablespoons
basil (rough chop)
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1/2 teaspoon
crushed red pepper flakes
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4 tablespoons
unsalted butter
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2 tablespoons
olive oil
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salt and pepper
Directions
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Preheat the oven to 400 degrees. Toss carrots, tomatoes and garlic head in olive oil, salt and pepper. Transfer to foil lined baking sheets and pop in the oven. Remove the carrots after 20 minutes. Let the tomatoes and garlic cook for 35-40 minutes. Don't let them burn though! Cool and remove skins from both the tomatoes and garlic. Give the carrots a rough chop.
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In a large soup pot, heat 2 tbsp unsalted butter and olive oil over medium heat. Add onion, shallot, salt and pepper and cook for about 10 minutes. Add tomato paste, crushed red pepper flakes and carrots and cook for another 7 minutes. Add a bit more salt.
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Pour all the chicken broth to the pan and raise heat to medium high. Add both the canned and roasted tomatoes. Put the whole roasted garlic cloves (already peeled out of the skin) in to the pan. Add some salt and pepper and bring to a boil. Lower to a simmer and let cook for 35-40 minutes.
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Turn off heat. Add basil to the soup. Puree mixture with an immersion blender or run through a food processor. Stir in the cream. Taste, and adjust salt and pepper.
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