Roasted Tomato Soup with Herbs


(Makes Six to Eight Servings)


Ripe tomatoes 4 pounds
Olive oil 1 1/2 tablespoons
Unsalted butter 5 tablespoons
Vegetable stock or water 6 cups
Onions, chopped coarsely 8 ounces
Carrots, chopped coarsely 4 ounces
Fennel, chopped coarsely 4 ounces
Cream 1 cup
Basil 1 ounce
Fresh rosemary 1 tablespoon
Thyme 1 tablespoon
Salt 1 1/2 teaspoons
White pepper 1/4 teaspoon
Sugar 1-2 tablespoons

Cooking Instructions

  1. Preheat oven to 425 degrees F
  2. Cut tomatoes in half and seed
  3. In a bowl, toss tomatoes with olive oil and a little salt
  4. Roast in oven for 30 minutes, until the skins blister
  5. Remove from oven
  6. Save roasting juices and pour into a large measuring cup. Add enough stock or water to have 6 cups of liquid
  7. In a large pot, over medium-low heat, warm the butter
  8. Add the onions, carrots, and fennel and cook for 10 minutes or until very soft
  9. Add the tomatoes, basil, rosemary, and thyme
  10. Simmer for 5 minutes
  11. Add cream
  12. Add salt, pepper, and sugar if needed

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