Roasted Tomato Soup

Ingredients (Adapted from Tyler Florence

  • 2 pounds fresh plum tomatoes
  • 6 cloves garlic, peeled
  • 2 small yellow onions, diced
  • 1/2 cup extra-virgin olive oil
  • 1 quart chicken stock
  • 5 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup heavy cream
  • Garlic salt and freshly ground black pepper


Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until the skin is charred.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot.  Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves. Puree with an immersion blender until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with garlic salt and freshly ground black pepper. Garnish bowl with a rose of prosciutto and oven-dried basil leaves. Make a base of prosciutto pieces, so the rose of prosciutto won’t sink.

I decided to experiment with a couple of basil leaves I had left! I put them in the oven at 500 until crispy about 2-5 minutes and used them as a garnish. Try it, it looks beautiful!