Preheat the oven to 275 degrees F. Line a baking
sheet with parchment paper.
In a bowl, toss the tomatoes with 1 tablespoon
olive oil, salt, and pepper. Place the tomatoes,
cut side down, on the prepared baking sheet and
drizzle 1 tablespoon water over the tomatoes. Bake
in the oven for 1 hour.
Remove from the oven. Carefully peel off the skins
and discard. Flip the tomatoes over so they're cut
side up, and place back in the oven until the
tomatoes are shriveled but not dry, another 30 to
60 minutes. Remove the tomatoes from the oven and
allow to cool slightly.
Meanwhile, in a large saucepan, saute the onion in
the remaining 1 tablespoon olive oil over low heat
until very soft, 10 to 12 minutes. Add the garlic
and herbes de provence and cook until fragrant,
another 1 to 2 minutes. Add the stock and
remaining 1/2 cup water and bring to a simmer.
Simmer 15 minutes. Cool slightly.
In a blender, puree the tomatoes (including any
cooking liquid on the baking sheet) and the stock
mixture until very smooth. You may need to work in
batches. Strain through a fine sieve if a very
smooth texture is desired. Pour the soup back into
the saucepan, season with salt and pepper, and
heat gently. To serve, ladle into cups or bowls
and top with either a swirl of olive oil or a
little sour cream, if desired.
cooking time 2 1/2 hours
Originally Submitted
8/5/2014
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