Creamy Roasted Tomato Soup with Garlic-Parsley Croutons
Ingredients
- 3 pounds of tomatoes halved crosswise and seeded
- 3 tablespoons of olive oil
- 1 small fennel bulb
- 3 tablespoons of unsalted butter
- 3 small shallots coarsely chopped
- 1 small carrot coarsely chopped
- 3 cups chicken broth divided
- 5 sprigs of fresh tarragon
- 5 sprigs of fresh parsley
- 1 cup heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Parsley Croutons
Garnish:
- Chopped tomato
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the tomato halves with olive oil and place them, cut sides down, in an aluminum foil-lined shallow baking dish.
- Bake for 45 minutes or until the tomatoes are soft and their skins are dark.
- Once done, let them cool to touch and then remove the skins.
- Rinse the fennel thoroughly.
- Trim and discard the base of the bulb, and also remove the stalks.
- Coarsely chop the fennel bulb.
- In a large saucepan, melt the butter over medium heat.
- Add the chopped fennel, shallot, and carrot, and cook for about 12 minutes or until the vegetables are tender.
- Pour in 2 cups of chicken broth and add the tarragon and parsley sprigs.
- Reduce the heat, and let it simmer, uncovered, for 30 minutes.
- Remove from heat and discard the herb sprigs.
- Add the roasted tomato halves and let the mixture cool slightly.
- Transfer the mixture into a blender and process until smooth, making sure to stop and scrape down the sides as needed.
- Return the puree to the saucepan, and stir in the heavy whipping cream.
- Bring it just to a simmer, and then stir in the remaining 1 cup of chicken broth, salt, and pepper.
- To serve, ladle the creamy tomato soup into individual bowls and top each serving with the Garlic-Parsley Croutons.
- You can also garnish with chopped tomatoes if desired.
- Enjoy your delicious Creamy Roasted Tomato Soup with Garlic-Parsley Croutons!