Roasted Tomato Soup

Name: Roasted Tomato Soup
Ingredients: 1 3/4 pounds vine ripe tomatoes (halved); 2 shallots (peeled and halved ); 1/2 of a medium fennel (cored and roughly chopped, fronds saved for garnish); 1 head of garlic (top cut off); 2 Tbsp chicken fat or unsalted butter; 2 Tbsp olive oil; Kosher salt and black pepper; 1 cup chicken stock (plus more if needed ); 1 bay leaf; 1 tsp smoked paprika; 1/4 cup heavy cream; Thinned creme fraiche or sour cream (for serving, if desired*); Extra virgin olive oil (for serving)

9 steps

Serves 4 (can be easily doubled!)

Updated at: Thu, 21 Nov 2024 09:54:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories257.9 kcal (13%)

Total Fat20.1 g (29%)

Carbs16.8 g (6%)

Sugars8.4 g (9%)

Protein4.8 g (10%)

Sodium310.2 mg (16%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.75 poundsvine ripe tomatoes

halved

2shallots

peeled and halved

0.5fennel

medium, cored and roughly chopped, fronds saved for garnish

1 headgarlic

top cut off

2 Tbspchicken fat

or unsalted butter

2 Tbspolive oil

kosher salt

black pepper

1 cupchicken stock

plus more if needed

1bay leaf

1 tspsmoked paprika

¼ cupheavy cream

creme fraiche

Thinned, or sour cream, for serving, if desired

Extra virgin olive oil

for serving

Instructions

Step 1

Preheat oven to 425ºF.

Step 2

Place tomatoes, shallots, fennel, and garlic in a large baking dish. Add chicken fat and drizzle with olive oil. Season with salt and pepper.

Step 3

Roast for 45-50 minutes until veggies are deeply golden and soft.

Step 4

Once roasted, transfer veggies, along with juices, to a medium pot. Squeeze out garlic into the pot as well (careful the garlic will be very hot!)**

Step 5

Cover with chicken stock and add in bay leaf and paprika.

Step 6

Bring to a simmer, and cook for 30 minutes.

Step 7

Remove bay leaf and blend until smooth. Return soup to the pot over low heat.

Step 8

Stir in cream. Add additional chicken stock, if needed, to reach desired consistency.

Step 9

Season with salt and pepper. Serve topped with olive oil, thinned sour cream, black pepper, and fennel fronds. I love a furikake gouda grilled cheese on the side as well :) **

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