Roasted Tomato Soup

Better Half asked me to make him some tomato soup.  As he had endured a tough day or so, it was a no brainer.  If his soul needed tomato soup, then tomato soup it would be. 

This recipe is an adaptation from Tyler Florence's Roasted Tomato Soup.  It departs from the original recipe in several ways.  I will share my version of this soup with you.

OK.  I will be honest. The soup does require some preparation.  It takes some time.  But, it is well worth the effort.  Let's get started.

Roasted Tomato Soup

2 1/2 pounds plum tomatoes, washed, peeled, cored and cut in half
2 small onions
4 large cloves garlic
1/2 cup olive oil
Salt and Pepper
2 - 14 oz. cans low sodium chicken broth
2 bay leaves
1/2 cup heavy cream

Place the tomatoes, onions and garlic on a baking sheet.  Drizzle with olive oil and sprinkle liberally with salt and papper.  Place in a 450 degree oven.  Roast until the vegetables have caramelized, meaning they have darkened, about 30 to 45 minutes.These are the vegetables before they have been roasted.

 

About 15 minutes into this process, the kitchen begins to smell absolutely heavenly.  The roasted vegetables will have shrunk a great deal and they will be dark in color.

 

Spoon the vegetables into a stock pot. Add the chicken broth and bay leaves. Bring to a boil, then simmer for about 30 minutes longer.  The soup will reduce as it simmers.

 

Puree the chunky soup in a blender until smooth and return to the pot.  Add the cream and simmer for an additional 15 minutes until the soup is steaming hot.

 Better Half enjoyed his soup, with a white bread grilled cheese sandwich, dill pickles slices, and potato chips.  He said it was just what the doctored ordered.