This week I made a homemade roasted tomato cream soup and it was out of this world! Three mouths to feed and we all three gave it a thumbs up. With it I served hot turkey and cheese sandwiches on homemade bread. YUM!

I followed Tyler Florence’s recipe in the beginning but then added a little bit of that and a little bit of this (I bought three different kinds of tomatoes – Ugly Ripe, Roma, and Campari). I omitted the butter and used half&half instead of heavy cream, and used shallots instead of onions.
If you like cream of tomato soup but hate the ENTIRE ingredients list and the sodium that comes from the ready made ones, you have to try this. Here it is from his official website: www.tylerflorence.com :
(and if you did not know this already, yes, he is from Columbia SC).
ROASTED TOMATO SOUP WITH FRESH BASIL
Recipe courtesy Tyler Florence

Preheat oven to 450˚F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Also add the vine cherry tomatoes if using for garnish, leave them whole and on the vine. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20-30 minutes or until caramelized.
Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later use). Pour in any liquid, ¾ 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 by1/3.
Wash and dry basil leaves and add to the pot. Puree the soup using an immersion stick blender 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 three or four roasted vine cherry tomatoes and a splash of heavy cream.
Edited: August 4th, 2009



