Preparation
15 minutes
Cook Time
50 minutes
Serves
4 to 6
Cooking Level
Medium
Directions
Step 1
Preheat oven to 450°F.Step 2
Spread tomatoes, garlic cloves and onions onto baking tray. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.Step 3
Remove roasted tomatoes, garlic and onion from oven and transfer to large stock pot (set aside the roasted tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter.Step 4
Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.Step 5
Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to purée soup until smooth. Chill on a bowl of ice for 15 minutes or refrigerate for several hours.
Pro Tip
Garnish with diced Pure Flavor® seedless cucumbers or sweet bell peppers for an extra touch.
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Seeing as I had so many tomatoes I attempted this recipe. Some of the instructions written above seemed odd. After roasting, I put all the tomatoes into the pot -- don't know why they had to be set aside. I used a combination of homemade turkey and vegetable stocks; 1 cup of the veg stock had some curry in it. All the stock went in at once. I don't have a blender so I left it chunky, mashed it a bit with the potato masher. it was a different consistency and only needed 1/8 tsp of salt at the end. (My boyfriend added more to his bowl.) We ate this one warm too. And I ate almost all of the tomato skins this time, they didnt go as hard and spiky as the chef's batch. My basil plant was not very leafy, so I left out the basil but floated a sprig of oregano and one basil stem in the pot.
The touch of curry was amazing! I would make this again.
- Rosemary
The touch of curry was amazing! I would make this again.
- Rosemary