Creamy Roasted Tomato Soup



3 pounds fresh tomatoes, quartered
2 medium shallots, peeled and quartered
3 garlic cloves, peeled and crushed
1 tablespoon chopped fresh oregano
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 leek, thinly sliced into half-moons
2 cups unsalted chicken stock
1 (1-ounce) Parmigiano-Reggiano cheese rind
2 ounces fresh basil, leaves and stems separated


  • Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.
  • Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems.
  • Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.

*Cooking Light, May 2016

This entry was posted in Side Dishes/Vegetables, Soups and Stews. Bookmark the permalink.

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