Creamy Roasted Tomato Soup
Once a week I roast a chicken and then make broth from the carcass. Sometimes, I have a difficult time coming up with a new soup that I want to make, but today was easy. Our farmer’s market had all kinds of beautiful tomatoes this morning ~ heirlooms, romas and other varieties I have no idea about.
4 lbs tomatoes (I used a medley of heirlooms, romas, cherry)
1 large leek, trimmed and rougly chopped
3 cloves elephant garlic, halved
almond oil (or preferred oil)
Ground pepper and sea salt for seasoning
6 cups chicken broth
2T Herbes de Provence
5T unsalted organic butter
1/2 cup organic heavy cream (optional)
2 tsp arrowroot
fresh basil, about 10 leaves
Pre-heat oven to 350 degrees.
Cut medium and large tomatoes in half or quartered. Smaller tomatoes can be left whole.
In a large baking dish, place the tomatoes, leeks and garlic cloves. Drizzle with oil. Season with cracked pepper and salt. Bake for 40 minutes.
In the meantime, cook the broth, butter, Herbes de Provence and 4 basil leaves on medium heat. Add the tomatoes, Sherry, cream (optional) and arrowroot. Simmer for 30 minutes. With an immersion blender, puree the soup til smooth. Season with more salt if needed.
Serve warm with a basil garnish (cut chiffondade).