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Chunky Creamy Roasted Tomato Soup CLINTON KELLY

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Perfect for a cold, winter’s day!

2 pints cherry tomatoes (quartered)
3 garlic cloves (peeled, smashed)
4 thyme sprigs
1 tablespoon olive oil
Kosher salt and freshly ground black pepper (to taste)
3 tablespoons olive oil
4 slices crusty white pullman bread (cubed, toasted)
1 medium yellow onion (peeled, thinly sliced)
4 garlic cloves (peeled, minced)
1 tablespoon tomato paste
1 can San Marzano tomatoes (crushed, 28-ounces)
3 cups chicken stock
1/4 cup half and half
Kosher salt and freshly ground black pepper (to taste)

For the Roasted Tomatoes: Preheat the oven to 450ºF. Cover a baking sheet with aluminum foil and add the tomatoes, garlic, and thyme. Drizzle with olive oil and season with salt and pepper. Place in oven for 10-12 minutes, until the tomatoes burst.
For the Soup: Place the bread slices on a baking sheet, drizzle with olive oil. Place in the oven for 5 minutes.
In a large Dutch oven over medium-high heat add olive oil, onion, garlic and cook for 3-5 minutes. Add the tomato paste, let cook for another 1-2 minutes. Add the tomatoes with their juices, along with chicken stock. Simmer for 45 minutes. Remove from heat.
Stir in the toasted bread and cream. Using an immersion blender, puree the soup in the Dutch oven. Add the roasted tomatoes before serving for a chunky tomato soup.
Tip: Perfect dish to use stale bread or tomatoes that are too ripe to eat.

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