Creamy Tomato Soup


3 ½ lbs Plum Tomatoes, halved lengthwise

6 T. olive oil

Salt, pepper and sugar, a couple pinches of each

4 T butter (half a stick)

6 shallots, chopped

3 T. tomato paste

6 cups chicken stock

1 tsp. cayenne pepper

1 ½ cups heavy cream

Basil leaves to top


Preheat oven to 400 degrees, place all the tomatoes, cut side down on cookies sheets, drizzle with olive oil and then season with the salt, pepper and sugar. (This step has been completed for class already!). Roast in the oven for about one hour and cool the tomatoes.

Melt butter in big saucepan, over medium heat. Saute the shallots for 2 minutes then mix in the tomato paste and cook for a few more minutes. Next add chicken stock and cayenne pepper.   Add in the heavy whipping cream, bring to a quick boil, then turn down to low and let simmer for about ten minutes.

Next add the roasted tomatoes. Using an immersion blender, puree the soup. Ladle into soups and sprinkle with some chopped basil leaves!


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