Roasted Curry Tomato Soup

Roasted Curry Tomato Soup (Makes 4 servings) 2 pounds tomatoes, preferably pearl or plum, halved 5-6 cloves fresh garlic, peeled 3 shallots, quartered 4 tablespoon unsalted butter, melted 4 tablespoons canola oil Kosher salt Freshly ground black pepper 4 cups chicken stock, store-bought or homemade ½ cup heavy cream 1 bay leaf 1 tablespoon curry powder Garnish Idea: Grilled cheese croutons* Roast the Vegetables Preheat oven to 400 degrees F. Spread the tomatoes, garlic, and shallots onto a baking sheet and toss with melted butter and canola oil and season with salt and ground black pepper. Roast for 25-30 minutes, until dark brown on the edges. Make the Soup Transfer the roasted vegetables t



© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

  • Yelp Social Icon
  • Instagram Social Icon
  • Facebook Social Icon
  • Twitter Social Icon