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Extra tomatoes

GunnarGunnar Posts: 2,305
edited 9:24PM in EggHead Forum
Tomatoes, onion, garlic, olive oil, basil & time.
Dome 450 deg , 30 minutes +/-
Everything into the pot with chicken stock, half & half, wine, sugar, S&P and some grated parmesan.
Plated with grilled cheese and bread & butter pickles.
Cream of roasted tomato soup.
LBGE      Katy (Houston) TX


  • Angie2BAngie2B Posts: 543
    That looks seriously Yummy!! Did it taste as good as it looks? I have tomatoes coming out of my ears right now, I think I will try your recipe. Thanks!
  • SmokeySmokey Posts: 2,468
    That has to be one of the ultimate comfort foods from my childhood.

    Looks Great!!
  • GunnarGunnar Posts: 2,305
    It's not the soup from a can. We like it and it's purley fresh.

    Cream of Roasted Tomato Soup

    2 1/2 pounds ripe tomatoes
    2 minced garlic cloves
    1/2 teaspoon each dried basil & thyme
    1/2 teaspoon freshly ground black pepper
    1/2 cup finely chopped onion (plus)
    Olive oil drizzled over all the above on cookie sheet
    Cooked indirect 450 dome for 30 minutes (+/-)

    Everything into the pot and added the following

    1 1/4 cup chicken broth
    1/4 cup dry red wine
    1 1/4 cup half & half
    1 6 oz. can tomato paste
    Sugar to taste, if needed (1 TSP plus salt & pepper)
    2 tablespoons freshly grated Parmesan cheese, optional

    Hit with the boat motor (or blender) and then heated to serve.

    The following are the oven/stove method used prior to the BGE.
    The original calls for oregano, which I like…but not in this soup.

    Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
    In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer.
    LBGE      Katy (Houston) TX
  • FidelFidel Posts: 10,172
    I have tomatoes coming out of my ears right now

    You should really see a doctor about that, or maybe a horticulturist.

    The soup is a terrific idea - nice cook.
  • Big'unBig'un Posts: 5,909
    What a shame it isn't cooler outside. That used to be our cold, rainy day lunch. Of course, ours was nothing as supreme as that. I bet you could can that for cooler weather too. Great cook!
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