Wheat-less Wednesday – Roasted Tomato Soup

Ingredients:Tomato Soup

  • 2 pounds of fresh tomatoes
  • 6 cloves of garlic, peeled
  • 2 small yellow onions
  • 1/2 cup extra virgin olive oil
  • 1 quart chicken stock
  • 2 bay leaves
  • 4 Tbsp. butter
  • salt and freshly ground black pepper
  • 3/4 cup heavy cream (optional)


  1. Preheat the oven to 450° F
  2. Wash, core, and cut tomatoes into halves.
  3. Spread tomatoes, garlic, and onions onto a baking tray.
  4. Drizzle with 1/2 cup of olive oil and season with salt and pepper.
  5. Roast for 20-30 minutes or until caramelized.
  6. Remove tomatoes, onion, and garlic from the oven and transfer to a large stockpot. Add 3/4 of the chicken stock, bay leaves and butter.
  7. Bring to a boil, then reduce heat and simmer 15-20 minutes or until liquid has reduced by a third.
  8. Remove and discard bay leaves.
  9. Puree the soup until smooth in a food processor or with an immersion blender.
  10. Return soup to low heat. Add cream, and adjust consistency with remaining chicken stock.
  11. Season to taste with salt and pepper.

*Original recipe by Tyler Florence. Tested and approved by the staff of CCNHC.*

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