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Title Roasted Tomato Soup 
Preparation time 15m Prep, 45m Roast, 20m Stovetop 
Servings 4-6 
Ingredients 2 28 oz cans whole tomatoes, packed in juice
2 Tblsp unsalted butter
1 cup finely chopped onion
2 Tblsp AP flour
2 cups lo/no salt chicken stock or broth
1/4 cup dry white wine
1 Tblsp tomato paste
1 Tblsp lemon juice
1 Tblsp sugar
1/2 tsp salt
3/4 cup heavy cream
Method Place oven rack in upper third of oven; preheat to 450F. Line a large baking sheet with foil. Drain tomatoes, saving the juice. Spread tomatoes on prepared baking sheet in a single layer.

Roast tomatoes at 450F for 30 minutes. Gently remove from foil and cut in half. Set aside.

In a large saucepan melt butter. Add onion and cook on low heat until softened and caramelized - about 10 minutes. Stir in flour. Increase heat and gradually whisk in chicken stock. Add all remaining ingredients EXCEPT cream, mixing well. Reduce heat and gently simmer 10 minutes, stirring often.

Working in batches, puree soup in a food processor or blender. Return to saucepan, taste and add salt if needed. Warm as needed, and stir in heavy cream. 
Nutritional information  
Credit A newspaper in NEPA (North Eastern PA) from a long while ago... I serve with either grated cheddar cheese or a scoop of sour cream. Takes a while, but oh, so worth it!! 
Posted by Franie 
Posted on Tuesday 17 January 2017 - 00:12:58