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Creamy Roasted Tomato Soup

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

Hands-on time 15 mins
Total time 1 hr, 30 mins
Yield

Serves 8 (serving size: about 3/4 cup)

Roasting the tomatoes adds an intensely deep flavor and buttery texture that defines comfort.

Ingredients

  • 3 pounds fresh tomatoes, quartered
  • 2 medium shallots, peeled and quartered
  • 3 garlic cloves, peeled and crushed
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 leek, thinly sliced into half-moons
  • 2 cups unsalted chicken stock
  • 1 (1-ounce) Parmigiano-Reggiano cheese rind
  • 2 ounces fresh basil, leaves and stems separated

Nutrition Information

  • calories 91
  • fat 4.1 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 12 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 289 mg
  • calcium 50 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 375°.

  2. Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.

  3. Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.