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.
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