Roasted Tomato Soup Recipe Epicurious
Combine 1 4 cup oil and garlic.
Roasted tomato soup recipe epicurious. Meanwhile in a saucepan heat remaining 2 t olive oil over medium heat. Roast in the oven for 40 45 minutes. Toss together the tomatoes 1 4 cup olive oil salt and pepper.
We doubled the roasted tomato soup recipe on epicurious because we had so many tomatoes. Arrange tomatoes cut sides up in 1 layer in a large shallow baking pan and add garlic to pan. Arrange tomatoes cut side up in 1 layer in a large 4 sided sheet pan and add garlic to pan.
Add 1 2 tablespoon olive oil to a large pot and place over medium heat. Increase heat to medium high add tomato paste and cook stirring until slightly darkened in color about 2 minutes. Add roasted tomato mixture and broth and bring to a boil.
While the tomatoes are roasting you can make the caramelized onions. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Remove roasted tomatoes garlic and onion from the oven and transfer to a large stock pot set aside the roasted vine tomatoes for later.
Melt butter in a large heavy pot over medium heat. Preheat oven to 350 f with rack in middle. Roast until sizzling and slightly caramelized 15 min.
Preheat oven to 400. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. Generously season with salt and pepper.