Ingredients:
- 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)
Instructions:
- Preheat the oven to 450° F
- Wash, core, and cut tomatoes into halves.
- Spread tomatoes, garlic, and onions onto a baking tray.
- Drizzle with 1/2 cup of olive oil and season with salt and pepper.
- Roast for 20-30 minutes or until caramelized.
- 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.
- Bring to a boil, then reduce heat and simmer 15-20 minutes or until liquid has reduced by a third.
- Remove and discard bay leaves.
- Puree the soup until smooth in a food processor or with an immersion blender.
- Return soup to low heat. Add cream, and adjust consistency with remaining chicken stock.
- Season to taste with salt and pepper.
*Original recipe by Tyler Florence. Tested and approved by the staff of CCNHC.*
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