Cream Of Roasted Tomato Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs tomatoes, halved crosswise
• 3 tablespoons olive oil
• 1 small fennel bulb, shredded
• 3 tablespoons butter
• 3 shallots, shredded
• 1 small carrot, shredded
• 3 cups chicken broth
• 5 sprigs fresh tarragon
• 1 cup whipping cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 brush tomato halves (cut sides) with oil and place cut side down on a foil lined baking sheet. roast at 400° for 45 minutes. cool. remove skins.
• 2 melt butter in saucepan and add fennel, shallots and carrot. cook until wilted.
• 3 add broth and herbs.
• 4 simmer 30 minutes.
• 5 remove herbs and add tomatoes.
• 6 blitz in batches in blender. return to pan, add cream. salt and pepper to taste.
• 7 serve with cheesy toasts.