Roasted Heirloom Tomato Soup
Recipe type: Soup, vegetarian
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
A light and bright soup that highlights the taste of summer
  • 8-10 large heirloom tomatoes, washed and quartered
  • 1 large onion, sliced
  • 1 red pepper, quartered
  • 4 cloves of garlic
  • 1 qrt of chicken stock -
  • Handful of basil
  • 1 tortilla shell
  1. Heat over to 375 degrees
  2. On a cookie sheet, spread tomatoes, red pepper, onions and garlic in an even layer
  3. Generously drizzle with olive oil, sprinkle with salt and pepper, toss
  4. Roast for 30 minutes, or until tomatoes have wilted and onions are tender and browned
  5. Transfer to a dutch oven, add chicken stock and simmer.
  6. Working in small batches, transfer tomatoes and stock to a blender. Slowly, with the lid slithly off, blend well and return to dutch oven
  7. Add basil, salt/pepper to taste
  8. To serve, heat tortilla shell with a little olive oil in pan until slightly browned. Slice into strips. Top soup with tortilla strips
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