Lanna’s Roasted Tomato Soup
Jump to RecipeStaying warm in the winter can be tricky but nothing gets the job done better than a big bowl of hot soup, especially on those super cold days. When it comes to keeping my family toasty, this roasted tomato soup is a well-loved lunch special because it’s warm, flavourful, and creamy.
Plus, the best thing about it is that it doesn’t take a lot of time or ingredients to make and can be tailored exactly to your tastes by adding fresh herbs and additional seasonings to the base or adding texture with a garnish of croutons on top.
We like it simple in my house, served hot with a dollop of Boursin in the middle and cheesy garlic bread on the side.
Lanna’s Roasted Tomato Soup
PREP TIME
20 min
COOK TIME
50 min
Serving Size
4-6
Ingredients
- 5-6 medium tomatoes, halved with stem removed
- 1 medium onion, quartered
- 2-3 garlic cloves
- 2 cups (500mL) chicken stock
- 1 cup (250mL) 10% cream
- ½ package (80mL) of Boursin herb + garlic cheese
- 2 tbsp (30 mL) olive oil
- Salt & pepper to taste
Directions
| 1. | Preheat oven to 425F (220C) |
| 2. | On a parchment lined cookie sheet, place halved tomatoes cut side down with onions and garlic |
| 3. | Drizzle with olive oil and season with salt + pepper to taste |
| 4. | Bake for 1 hr until tomato skins start to char; remove from oven |
| 5. | Using tongs, gently pinch the tomato skins to remove and discard |
| 6. | Transfer the tomatoes, onions, and garlic to a pot; add chicken broth and blend until smooth using a hand blender |
| 7. | Add in the cream and Boursin, whisking over low heat until fully combined. |
| 8. | Ladle into a bowl and serve. |
Tips
If you don’t have a hand blender, you can use a smoothie blender instead.
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