Product Flavor: Balsamic Vinegar, Flavored Infused Olive Oil, Herbs de Provence, Recipes, Soups, Traditional 18-Year Balsamic
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Creamy Roasted Tomato Soup
Ingredients
Scale
- 4 cups Cherry or Plum Tomatoes (i used a combo of the two)
- 2 cups Carrots, peeled & cut into 1-inch pieces
- 10 cloves Garlic
- 1 medium Sweet Onion, cut into 2-inch pieces
- 1 medium Shallot, halved
- 1/3 cup Pinehurst Olive Oil Herbs De Provence Olive Oil
- 1/4 cup Pinehurst Olive Oil Traditional 18 Year Aged Balsamic Vinegar
- Pink Himalayan Sea Salt
- Black Pepper, freshly ground
- 1 28-ounce Can Crushed Tomatoes
- 4 cups Vegetable or Chicken Stock (or bone broth)
- 1 1/2 tbsp Better Than Bouillon Vegetable Base
- 1 tsp Thyme
- 2 tsp Basil
- 2 Bay Leaves
- 1 cup Half and Half
- Salt & Pepper to taste
- Herbs De Provence as a finishing Oil
- Freshly grated Parmesan Cheese, for serving
Instructions
- Preheat oven to 400 degrees. Spread tomatoes, carrots, garlic cloves, onion, and shallot in a single layer on a rimmed baking sheet. Drizzle with olive oil and vinegar and season generously with kosher salt and pepper. Stir to ensure all vegetables are coated. Roast for 1 hour, or until tomatoes have blistered and burst and vegetables are browned and soft.
- Spoon roasted vegetables into a large Dutch oven or stew pot. Add Canned tomatoes, vegetable stock, better than bouillon vegetable base, thyme, basil, salt, pepper and bay leaves. Stir to combine. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes.
- Remove bay leaves and test for seasonings, adding salt and pepper as necessary. Using an immersion blender, blend soup until all large pieces are combined and texture is mostly smooth, about 5 minutes. Test again for seasonings and adjust.
- Add half and half and stir to combine. Serve with a drizzle of Herbs de Provence Oil as a finishing Oil, sprinkle with freshly grated parmesan cheese, if desired.
COOK’S NOTES
For the tomatoes: If your tomatoes are not as flavorful as desired, adding a tablespoon of maple syrup to this tomato soup recipe will brighten it up nicely. Wait until the soup has simmered to determine whether this is necessary to avoid over sweetening the soup.
For the tomatoes: If your tomatoes are not as flavorful as desired, adding a tablespoon of maple syrup to this tomato soup recipe will brighten it up nicely. Wait until the soup has simmered to determine whether this is necessary to avoid over sweetening the soup.
***Recipe adapted from Frosted Kale