Cream of Roasted Tomato Soup

Comfort food at it’s best. Perfect on cold winter days.

2 28 oz. cans, whole tomatoes, drained, juice reserved
2 Tbs. brown sugar
2 Tbs. olive oil
2 Tbs. unsalted butter
1 small sweet onion (Vidalia), minced (very small dice)
2 Tbs. tomato paste
3 Tbs. unbleached flour
2 cup chicken stock
¾ cup heavy cream
3 Tbs. chopped chives
Salt and pepper to taste

Preheat oven to 450 degrees.

Line a rimmed baking sheet with parchment paper and spray with cooking spray. Cut tomatoes in half length wise. Spread tomatoes in a single layer on parchment paper. Sprinkle with brown sugar.
Roast until all the liquid has evaporated, about 25 minutes. Let the tomatoes cool slightly. Remove from paper, transfer to large bowl and set aside
In a medium sauce pan heat chicken stock and keep warm.
Heat olive oil and butter in a large stock pot over medium heat. Add the minced onion and cook for about 10 min. Watch carefully, you don’t want the onions to burn. Reduce heat and add flour. Cook stirring constantly for 3 min. Add tomato paste and stir to combine. Gradually add hot chicken stock and stir vigorously. The stock will thicken. Stir in reserved tomato juice and the roasted tomatoes. Bring to a boil and cook for 2 min. stirring constantly. Reduce heat, cover and simmer for 10 min.
Pour mixture through a food mill into large bowl. When done pour back into stock pot.  Add cream and warm until hot. Season with salt and pepper to taste. Ladle into 6 soup bowls and sprinkle with chopped chives.
Serve with crusty French bread.

Brampton Bed & Breakfast Inn
Danielle Hanscom
Bed and Breakfast Foodie

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