Best Roasted Tomato Soup Tyler Florence Recipes

ROASTED TOMATO SOUP - TYLER FLORENCE image

Categories Tomato

Yield 4-6

Number Of Ingredients 11

2-2 1/2 lbs. fresh tomatoes, mix of heirlooms, cherry, vine and plum
6 cloves garlic, peeled
2 small yellow onions, sliced
vine cherry tomatoes, optional
1/2 c. extra virgin oil
salt and pepper
1 qt. chicken stock
2 bay leaves
4 T butter
1/2 c. chopped fresh basil leaves, optional
3/ c. heavy cream, optional

Steps:

Preheat over to 450. Wash, core and cut the tomatoes in halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. f using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 c. of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until carmelized. Remove from oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if, using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if needed. Season to taste with salt and pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

ROASTED TOMATO SOUP (TYLER FLORENCE) image

Yield 4 - 6 servings

Number Of Ingredients 11

2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Steps:

Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove from oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.