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Roasted Tomato Soup Recipe courtesy Tyler Florence Show: Tyler's UltimateEpisode: Ultimate Mac and Cheese Recipe categories: Dairy, Vegetables, Onion, Tomato, more Dish : Soup Cuisine : American Herbs & Spices : Garlic , Basil Season : Fall , Summer recipe ratings & reviews(263) Photo: Roasted Tomato Soup Recipe Rated 5 stars out of 5 Rate This Recipe Read 263 Reviews Total Time: 1 hr 10 min Prep 20 min Cook 50 min Yield: 4 to 6 servings Level: Intermediate Print Recipe Full-Page View new Full-Page View expands the recipe ingredients and directions for easy viewing in the kitchen. Save to My Recipe Box Review Recipe E-MailShare It!TweetxSave To My Recipe Box Save To Select Folder: All My Recipes Or Create New Folder Please limit to 20 characters Saving Recipe Add Or Do Not Add Success This recipe was saved to your Folder_Name folder. Do not show this message again Close xSave To My Recipe Box Please sign in to save this recipe to your Recipe Box!! Sign In or Create Your Recipe Box E-mail This Page to Your Friends x All fields are required. Your Name Your E-mail Address Friend's E-mail Addresses Separate multiple e-mail addresses with a comma. Maximum 20 e-mail addresses. Message Check out this awesome page on FoodNetwork.com! Enter the characters in the image to verify you are human. Refresh Sending E-mail E-mail Or Do Not E-mail Success! A link to Roasted Tomato Soup was e-mailed Roasted Tomato Soup Recipe courtesy Tyler FlorenceAdd Timer Timer Name: 25 Characters Max Enter Time: : : Start You can create up to five timers Ingredients 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Directions Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. ©Television Food Network G.P. All Rights Reserved. Ingredients 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Directions Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.