This soup is soooo good, and I don't even like tomato soup. Don't be intimidated by the long list of ingredients, it's actually pretty easy to make.
What you need:
5 Large Tomatoes
3 Tbsp Olive Oil
Basil and Oregano to taste
1 Onion chopped
What you need:
5 Large Tomatoes
3 Tbsp Olive Oil
Basil and Oregano to taste
1 Onion chopped
3 cloves Garlic minced
2 Tbsp butter
2 Tbsp butter
3 Medium Carrots sliced very thin
2 Medium Potatoes cubed with skins on
4 Cups Chicken Stock
1/2 Cup Heavy Cream
First you need to peel your tomatoes. The easiest way to do this is to place them in boiling water for one minute and then remove and allow to cool. Once cooled, slice in half and then you should be able to easily pinch the skin right off.
Place the halved tomatoes flat side down on a parchment lined baking sheet, drizzle with 2 tbsp olive oil and sprinkle with basil and oregano. Bake at 350 degrees for 30 minutes.
While your tomatoes are cooking, place your butter, remaining olive oil, chopped onion and garlic in a large stock pot and cook until the onion is tender (about 5 minutes). Now add the chicken stock, carrots, and potatoes. Bring to a boil and then simmer until the tomatoes are done. Remove the tomatoes from the sheet when they are finished and place in the stock pot. Simmer for 10 more minutes.
4 Cups Chicken Stock
1/2 Cup Heavy Cream
First you need to peel your tomatoes. The easiest way to do this is to place them in boiling water for one minute and then remove and allow to cool. Once cooled, slice in half and then you should be able to easily pinch the skin right off.
Place the halved tomatoes flat side down on a parchment lined baking sheet, drizzle with 2 tbsp olive oil and sprinkle with basil and oregano. Bake at 350 degrees for 30 minutes.
While your tomatoes are cooking, place your butter, remaining olive oil, chopped onion and garlic in a large stock pot and cook until the onion is tender (about 5 minutes). Now add the chicken stock, carrots, and potatoes. Bring to a boil and then simmer until the tomatoes are done. Remove the tomatoes from the sheet when they are finished and place in the stock pot. Simmer for 10 more minutes.
Now, if you have an immersion blender, blend the contents of the stock pot. If you do not, use a blender (you will have to do this in smaller batches, but it works just fine), and then return to stock pot. Add the heavy cream, sea salt and black pepper. Stir until well combined.
That's it!
This makes quite a bit of soup. We usually have enough left over from the first meal to freeze and use for two more dinners. I add thinly sliced Gouda to it too, yum!
This makes quite a bit of soup. We usually have enough left over from the first meal to freeze and use for two more dinners. I add thinly sliced Gouda to it too, yum!
Give it a try and let me know how it turns out.
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