B&B Roasted Tomato Soup
Author: 
Recipe type: First Course
Serves: 4
 
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
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Add chicken broth, tomato paste, bay leaf and oregano and thyme bouquet, tied together with string.Simmer until tomatoes and carrots are roasted.
  5. Add tomatoes and carrots.Simmer additional 20 minutes.
  6. If needed, dissolve 2 tbsp. flour with water and add to soup to thicken.
  7. Remove bay leaf and bouquet.
  8. Purée soup in blender in two batches and mix until even.
  9. Dissolve apple cider vinegar and sugar in separate saucepan.Add as needed into soup to reduce acidity.
  10. Garnish with basil leaves, chives and parsley and serve.
Recipe by The Taste Place at https://www.thetasteplace.com/roasted-tomato-soup/