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Roasted Tomato Soup


  • 6 large beefsteak or heirloom tomatoes
  • Extra virgin olive oil
  • Dried basil
  • Dried oregano
  • 3 cloves fresh garlic, minced
  • 1 green bell pepper, diced
  • 1 shallot, finely diced
  • 3-4 green onions, chopped
  • 1 29oz. can tomato sauce
  • 3 cups vegetable stock
  • 1 6oz. can tomato paste
  • 2 tbsp. heavy cream
  • 4 tbsp. grated parmesan cheese
  • 1 loaf French bread, cut into cubes

Temperature: 450 ° F


Preheat the oven to 450F. Prep the tomatoes by cutting them into quarters and remove the core. Place the tomatoes in a large Emile Henry Roaster or Baker. Drizzle with about 2 tablespoons of extra virgin olive oil, 1 teaspoon each of dried basil and oregano, and season with salt and pepper. Toss to coat. Place in the oven and roast for 25-30 minutes until lightly browned. In the bottom of your Emile Henry Stewpot heat 2 tablespoons of extra virgin olive oil over medium low heat. Add the minced garlic, and toast for about 1 minute. Add the bell pepper, green onions, and shallot, sauté for 3-4 minutes then add can of tomato paste and sauté for another 4-5 minutes. Add the can of tomato sauce and stir. Take the tomatoes out of the oven and spoon the tomatoes into the stewpot. When all of the tomatoes are added, pour in the tomato juice that is left in the bottom of the dish in which you roasted the tomatoes. Give it a couple stirs, let it come to a simmer and then add the vegetable stock. Let it come to a simmer again. Reduce the heat, add another teaspoon of salt, pepper, dried basil and oregano. Let it simmer over low heat for 10 minutes and finally add the 2 tablespoons on heavy cream. Keep simmering for an additional 10-12 minutes, turn the heat off, and add the parmesan cheese. Place the bread cubes on a baking sheet, lightly drizzle with extra virgin olive oil and a pinch of salt. Bake in the oven at 350F until crispy. Serve the soup hot with croutons and additional parmesan cheese if desired.

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