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Roasted Tomato Soup

From: Fresh from the Farm Stand

Ingredients:

  • 2 1/2 Pounds Tomatoes, Halved
  • 2 Yellow Onions, Sliced
  • 6 Cloves Garlic, Peeled
  • 1/2 Cup Olive Oil
  • 1/2 Cup Balsamic Vinegar
  • Salt and Pepper to taste


  • 4 Cups Chicken Broth, Divided
  • 1/4 Cup Butter
  • 2 Bay Leaves
  • 1/2 Cup Fresh Basil, Chopped
  • 1 Cup Whipping Cream, Divided

Directions:

  • Spread tomatoes, onions and garlic on a rimmed baking sheet. Drizzle with oil and vinegar. Toss to coat; season with salt and pepper.
  • Bake at 450 degrees F. for 20-30 minutes, stirring occasionally, until golden and caramelized. Transfer tomato mixture to a large stockpot. Add 3 cups broth, butter and bay leaves. Bring to a boil over medium heat; reduce heat and simmer 15-20 minutes, until liquid has reduced by 1/3. Stir in basil.
  • Use an immersion blender to puree soup until smooth. Reduce heat to low; stir in 3/4 cup cream and adjust consistency with remaining broth, as desired. Season with additional salt and pepper, if desired. Discard bay leaves.
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