Description
Want to use up some of the ripe tomatoes from your garden — or your neighbour’s garden? This roasted tomato soup has a fresh twist on an old classic.
Scale
Ingredients
- 2lb ripe tomatoes, halved
- 1 medium onion, quartered
- 2 cloves garlic, skin removed
- 2 tablespoons olive oil
- fine sea salt
- 4 cups chicken broth (or vegetable)
- 1/3 cup dry sherry
- 1 tablespoon honey (or more to taste)
- fresh cracked pepper
- 10 fresh sage leaves
- creme fraiche or cream
Instructions
- Preheat oven to 450°F. Line a roasting pan with the tomatoes, onion and garlic. Drizzle with oil and sprinkle with salt. Roast for 30 to 45 minutes or until cooked.
- Put roasted tomatoes, onions and garlic in a saucepan. Add stock, sherry and honey. Bring to a boil. Immediately reduce to a simmer and cook 30 minutes. Add sage leaves and allow to simmer 10 more minutes.
- Using an immersion blender, or a standard blender and working in batches, purée the soup until smooth. Strain through a fine sieve to remove seeds and skins. Season with more salt if necessary and freshly ground black pepper.
- Garnish with creme fraiche or cream, if desired.