Roasted Tomato Soup


Best. Tomato. Soup. Ever – did not need the cream! YUMMY!!!


10 fresh big tomatoes 
10 – 12 cloves garlic,  not peeled!
Salt and freshly ground black pepper
1 quart chicken stock
1/2 cup chopped fresh basil leaves, optional


Preheat oven to 180 degrees.

Wash and cut the tomatoes into halves. Spread the tomatoes and garlic cloves onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.


Remove roasted tomatoes and garlic from the oven and transfer to a mixer. Use an immersion blender to puree until smooth.  Transfer to pot.  Add 3/4 of the chicken stock- bring to a boil, reduce heat and simmer for 10 minutes . Add salt, freshly ground black pepper  and just a little bit of sugar. 



Garnish in bowl with 3 or 4 basil leaves.


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