Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings
- 1 1/2 lbs plum tomatoes
- 1/4 cup olive oil
- 3 cloves garlic, finely chopped
- 1/2 cup chopped white or yellow onion
- 1/2 teaspoon each ground black pepper, dried basil, dried oregano, dried parsley
- 1 1/4 cups chicken broth
- 1/4 cup dry red wine
- 1/2 cup creme fraiche
- 3 tablespoons tomato paste
Preheat the oven to 450F. Toss the tomatoes with the olive oil, chopped onions, garlic, and herbs and spread the mixture in a single layer in a roasting pan. Roast the tomatoes for 20 minutes, until they start to brown around the edges and the tomato skins begin to shrivel up.
Using a food processor or blender, process the tomato mixture until it has a coarse, pureed texture. Stir together the tomato-herb puree, chicken broth, red wine, creme fraiche, and tomato paste and heat it to simmering in a large saucepan set over medium heat. Simmer the soup, uncovered, for 5 minutes. Serve the finished soup with extra creme fraiche and chopped herbs as a garnish.
This cream of roasted tomato soup recipe makes 4 to 6 servings.