Roasted Tomato Soup

Roasted Tomato Soup
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Category: Soups & Stews


Serves 4

Sliced fresh tomatoes to fill a baking pan (I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes)
6 cloves garlic, peeled
2 shallots, peeled and chopped
Fresh basil leaves (and/or fresh rosemary, thyme, oregano leaves)
Approximately 1/2 cup extra-virgin olive oil, divided
1 cup of vegetable or chicken stock, preferably homemade, plus more if needed
Heavy cream, preferably raw and organic
Sea salt and freshly ground black pepper


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Added 8 years ago by:
Erica Hagen Erica Hagen
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16 people cheffed this recipe
Linda le RicheBetty Mortillaro GilmoreChristina MooreShannon Ross DagnallDiane MeroKatie LynnNatalia BednarkiewiczLorrie SepulvedaKristin Smith Keck TaylorKristin Ann Macklin LundyTeri WindorskiStephanie Brooks HawkinsVicki Robinson PerryStacey M. SignorDaNette FranklinErica Hagen
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