Kim and Barry had us over to their house for a dinner party in 2009, where they served this fabulous dish. We immediately asked Kim for the recipe, which she was happy to share on our site.
B&B Roasted Tomato Soup
Ingredients
- 3 lb. cherry tomatoes
- Salt and pepper, to taste
- 3 carrots, chopped
- 1 tbsp. olive oil
- 3 tbsp. olive oil
- 1 tbsp. unsalted butter
- ½ medium yellow onion
- 3 cans chicken broth
- 2 medium leek whites, thinly sliced
- 4 oz. tomato paste
- 6 cloves garlic, minced
- Bouquet: handful of oregano and thyme
- 2 ribs celery, diced
- 1 bay leaf
- 3 oz. prosciutto
- 2 tbsp. flour
- 3 tbsp. basil, chopped
- 2 tbsp. apple cider vinegar
- ¼ tbsp. crushed red pepper
- 1 bunch basil leaves, chives and parsley
Instructions
- Preheat oven to 400°F.
- Halve and de-seed tomatoes.Chop carrots.Arrange carrots and tomatoes on two (2) aluminum-foil covered baking sheets and drizzle.Roast approximately 45 minutes.
- In medium-hot deep pan, sauté until soft (about 10 minutes) onions, leek, garlic, celery, prosciutto, basil, crushed red pepper, salt and pepper with butter and olive oil.
- Add chicken broth, tomato paste, bay leaf and oregano and thyme bouquet, tied together with string.Simmer until tomatoes and carrots are roasted.
- Add tomatoes and carrots.Simmer additional 20 minutes.
- If needed, dissolve 2 tbsp. flour with water and add to soup to thicken.
- Remove bay leaf and bouquet.
- Purée soup in blender in two batches and mix until even.
- Dissolve apple cider vinegar and sugar in separate saucepan.Add as needed into soup to reduce acidity.
- Garnish with basil leaves, chives and parsley and serve.
This was so good when you made it for us that we had to make it for Colleen’s family last Thanksgiving, and it was the hit of the dinner! Really, really good.
I’m a huge tomato soup fan, but this recipe is undoubtedly the best I’ve ever had. It definitely was the big hit last Thanksgiving — my almost-3year-old nephew flipped over it.