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Appetizer Savory  •  August 20, 2022

Butter Roasted Tomato Soup

Butter Roasted Tomato Soup
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Butter Roasted Tomato Soup

Serves 4 (can be easily doubled!)
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Course Appetizer
Servings 4 people

Equipment

  • Large baking dish
  • Small pot
  • Blender

Ingredients
  

  • 1 ½ pounds vine ripe tomatoes
  • 1 leek green part removed, white part halved and washed throughly
  • ½ of a medium fennel cored and roughly chopped, fronds saved for garnish
  • 1 head of garlic top cut off
  • 4 Tbsp unsalted butter cut into pieces
  • 2 Tbsp olive oil
  • Kosher salt and black pepper
  • 1 cup chicken stock plus more if needed (veggie stock or water works too!)
  • 1 bay leaf
  • 1 tsp smoked paprika
  • ¼ cup heavy cream
  • Thinned creme fraiche or sour cream for serving, if desired*
  • Extra virgin olive oil for serving

Instructions
 

  • Preheat oven to 425ºF.
  • Place tomatoes, leeks, fennel, and garlic in a large baking dish. Add butter and drizzle with olive oil. Season with salt and pepper.
  • Roast for 40-50 minutes until veggies are deeply golden and soft.
  • Once roasted, transfer veggies, along with juices, to a small pot. Squeeze out garlic into the pot as well (careful the garlic will be very hot!)**
  • Cover with chicken stock and add in bay leaf and paprika.
  • Bring to a simmer, and cook for 30 minutes.
  • Remove bay leaf and blend until smooth. Return soup to the pot over low heat.
  • Stir in cream. Add additional chicken stock, if needed, to reach desired consistency.
  • Season with salt and pepper. Serve topped with olive oil, thinned creme fraiche, black pepper, and fennel fronds.

Notes

*You can thin using a bit of cream!
**Let the garlic cool off a bit if its too hot!
Keyword Soup
Tried this recipe?Let us know how it was!

Tags

  • Soup

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Chopped Salad
Whipped Gochujang Brown Butter

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