I grew up eating a lot of tomato soup.Fresh or canned, I didn't really care what form it came in. So, when we went tomato picking at one of my husband's professors home I knew tomato soup was in our future. Picking tomatoes is one aspect I love about the south. I remember going to my grandparents house out in the country and coming home with bags of fresh produce. Just a sliced tomato with salt and pepper is all I need to be happy in the summer. But, if you have a bounty of fresh tomatoes give this soup a try. It is the perfect balance of sweetness from the tomatoes and savory from the chicken broth. Plus, a little cream and goat cheese never hurt anything.
Roasted Tomato Soup
1 1/2 lbs tomats
1/2 yellow onion, minced
1 tbs butter
3 tbs olive oil
2 cups chicken broth
1 tbs fresh thyme, minced
1/4 cup fresh basil, minced
salt & pepper to taste
1/2 cup cream
1/4 cup crumbled goat cheese (optional)
Preheat oven to 400 degrees
Core tomatoes and slice in half. Toss tomatoes, 2 tablespoons olive oil, salt, and pepper together on a baking sheet. Arrange tomatoes cut side down. Roast for 30 minutes.
Add butter and remaining olive oil to a dutch oven or other large pot over medium heat. Once hot, add onions, sautéing until soft and brown, be careful not to burn. Lower heat if necessary.
Heat chicken broth as tomatoes get close to being done. Add minced herbs, roasted tomatoes, and the liquid from the pan, and 1 cup of chicken broth. Use other cup chicken broth to deglaze plan tomatoes were cooked on. Add this to pot and simmer for 20 minutes.
Remove from heat. Allow to cool for 3 minutes. Puree until smooth using either an immersion blender or a traditional blender. Use a slotted spoon to remove any remaining pieces of skin.
At this point, you can either save all or a portion of the soup for later. If eating immediately return the soup to a slight simmer. Right before serving add cream. Checking the seasoning and add additional salt and pepper if needed.
Garnish with crumbled goat cheese and chiffonade basil.