Ingredients
5 lbs Tomatoes
Olive Oil
1 cup garlic crushed
2 shallots finely chopped
2 cups tomato paste
2 cups white wine
6 cups heavy whipping cream
2 lbs unsalted butter
salt and pepper to taste
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
You're reading one of recipes available free. Full library with Gastronome.
Cut tomatoes into quarters. Toss in olive oil, garlic, shallots, basil, salt & pepper. Place on a large baking sheet and roast at 350 degrees for 45 minutes. In a soup pot add tomato paste and cook at medium-high heat until lightly brown. Deglaze with white wine. Add roasted tomatoes with juices and heavy cream. Cook at simmer for 30 minutes, stirring frequently. Pour soup into blender. Add chunks of butter slowly to incorporate. Pass pureed soup through fine mesh sleeve. Finish by seasoning with salt and pepper to taste and garnishing with basil leaves.