Roasted Heirloom Tomato Soup
This is one of my absolute favorite soups! It’s fresh and full of glorious garden heirloom heaven. We are quite lucky here in southern California because the farmers’ markets are already chock full of gorgeous heirloom tomato varieties and I, for one, will always take advantage of that. This roasted tomato soup can easily be made vegetarian or vegan friendly by substituting butter for more olive oil and using vegetable stock instead of chicken stock.
If heirlooms are too pricey in your area you can mix in some cherry and vine tomatoes. The heirlooms in our garden are still babies but once they get popping we’ll be churning out this soup weekly. You could also try serving it cold for a refreshing meal on a hot day.
- 4 pounds heirloom tomatoes or a mix of heirlooms, cherry, and vine tomatoes
- 12 garlic cloves, peeled
- 4 small onions of your choice, sliced
- extra virgin olive oil
- 2 quarts chicken stock
- 6 tablespoons butter
- 3 bay leaves
- 3/4 cup chopped fresh sweet basil
- salt and pepper
- 1 cup heavy cream (optional if you like a creamier tomato soup)
Preheat oven to 450 degrees. Core and slice big tomatoes into consistent thick slices or halve smaller ones. Spread tomatoes, whole garlic cloves and onion slices on a baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes until caramelized. Keep an eye on them so they don’t over cook and dry out.
Add roasted tomatoes, garlic, onion, chicken broth, butter, and bay leaves to a stock pot. Bring to a boil then reduce heat and simmer until the soup has reduced by about a third or until you reach your preferred consistency.
Add fresh basil leaves to pot and fish out the bay leaves. Use an immersion blender to puree the soup or process in a blender in batches until smooth. Season with salt and pepper and add cream if desired. Yum!