Roasted Tomato Soup
By Tested and perfected in the Sur La Table kitchen
Roasted Tomato Soup
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 4 servings
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, sliced
- ½ cup oil-packed sun-dried tomatoes, drained and coarsely chopped
- 1 tomato, diced
- 3 cups vegetable or chicken stock, or low-sodium broth
- 2 thyme sprigs
- Salt and freshly ground pepper
- ¼ cup heavy cream
In a large saucepan, melt the butter in the olive oil. Add the onion and garlic and cook over moderately high heat, stirring until softened, about 4 minutes. Add the sun-dried tomatoes, diced tomato, stock and thyme. Season with salt and pepper; bring to a boil. Cover and simmer over low heat until the vegetables are very soft, about 20 minutes. Discard the thyme sprigs.
Transfer the soup to a blender, add the cream and purée until smooth. Return the soup to the saucepan and season with salt and pepper. Keep the sun-dried tomato soup warm over moderate heat.
Transfer the soup to a blender, add the cream and purée until smooth. Return the soup to the saucepan and season with salt and pepper. Keep the sun-dried tomato soup warm over moderate heat.