Roasted Yellow Tomato Soup
Serves: 8
 
Ingredients
  • 3 pounds yellow tomatoes, stemmed and halved
  • 3 large shallots, halved lengthwise
  • 1 large leek, halved lengthwise
  • 3 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 cups vegetable broth
  • ½ cup heavy whipping cream
  • Garnish: crème fraîche
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. Place tomatoes, shallots, leek, and garlic on prepared baking sheet. Drizzle with oil, and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Bake until vegetables are slightly charred, approximately 35 minutes. Discard garlic skins.
  4. In a large Dutch oven, stir together broth, cream, remaining 1 teaspoon salt, and remaining ¼ teaspoon pepper. Bring to a boil over medium heat. Add charred vegetables. Using a potato masher, break up vegetables.
  5. Working in batches, transfer soup mixture to the container of a blender; blend until smooth. Return to Dutch oven, and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 20 to 30 minutes, stirring occasionally.
  6. Divide soup among serving bowls. Spoon several dots of crème fraîche onto each serving. Drag the tip of a knife through crème fraîche to create a design, if desired. Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roasted-yellow-tomato-soup/