Tomato Soup
Kellie
ingredients
- 3 pounds, medium plum tomatoes, halved lengthwise
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- Pinch sugar
- 3 tablespoons butter
- 4 shallots, chopped
- 2 tablespoons tomato paste
- 4 cups chicken stock
- 1/2 teaspoon cayenne
- 1 cup heavy cream
- 3 tablespoons chiffonade fresh basil leaves
directions
- 1
Preheat oven to 400 degrees F.
- 2
Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
- 3
Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
- 4
Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes. Add chicken stock and cayenne. Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes. Add the roasted tomatoes to the pan.
- 5
Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.
Source: Down Home with the Neelys
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