This is a Food Network recipe. The original post can be found here.
Roasted Tomato Soup
- 2 1/2 pounds assorted tomatoes (heirloom, vine, and plum)
- 1/2 cup cherry tomatoes, for garnish (optional)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic
- 2 small onions, sliced
- Kosher salt and freshly ground pepper
- 1-quart chicken stock
- 2 bay leaves
- 4 tablespoons unsalted butter
- 1/2 cup chopped fresh basil
- 3/4 cup heavy cream
- Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
Roasted Tomato Soup:
- Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stock pot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
- Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.