Roasted Heirloom Tomato Soup

This is definitely worth a repost, especially since we're coming into tomato season! Heirloom tomatoes. The different colored tomatoes gives the soup a really deep color and a great taste. You can use any tomatoes you like. Plain supermarket tomatoes are delicious in this soup as well. The roasting really brings out the flavor. I'm lucky that some of the markets around here carries heirlooms. I used a mix of those and vine tomatoes from the supermarket. Would have had home grown eventually but the big kid brought home a mutt from a shelter last year that we all fell in love with and assumed he was part rottweiler and part lab like his papers said. Not a great assumption because he looks part Great Dane with real long legs and a big head. And everything is within reach of his humongous appetite. So much for home grown. There's always next year!


Frankie

Roasted Tomato Soup topped with Greek yogurt instead of cream, croutons and chopped chives. A drizzle of oil and it's good to go.

Roasted Tomato Soup  

adapted by http://theresalwaysthyme.blogspot.com/

Source: Tyler Florence, Food Network http://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup-recipe/index.html Printable Recipe 3 pounds fresh tomatoes (mix of any kind you like, heirlooms are great) 6 cloves garlic, peeled 1 large onion, sliced 1/2 cup extra-virgin olive oil salt and freshly ground black pepper 1 1/2 quarts chicken stock 2 bay leaves 4 tablespoons butter plain fat-free Greek yogurt (optional) chopped chives or basil (optional) olive oil (optional) croutons (optional) Preheat oven to 350 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 45 - 60 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). 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. Use an immersion blender to puree the soup until smooth. Return soup to low heat and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.Top with a dollop of Greek yogurt and a sprinkle of chopped chives. Top with croutons, drizzle with a bit of olive and serve.

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