Chef Jon Gibson
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Baked Blue Tomato Soup Recipe

1st set of ingredients:
3lbs Roma Tomatoes (Cored and Halved)
1 Red Onions- Sliced
8 Garlic Cloves
2oz Extra Virgin Olive Oil
1t Ground Black Pepper
1T Kosher Salt
1T Sugar
1oz Basil Leaves

2nd set of ingredients:
1 – 15oz Cab San Marzano Tomatoes

3rd set of ingredients:
2C Heavy Whipping Cream
1/2 Blue Cheese Crumbles

Preheat oven to 325 degrees

In a large mixing bowl toss 1st set of ingredients together, then place into a large roasting pan.

Roast in oven for about 2 hours or when tomatoes begin to brown.
Remove from oven and allow to cool to room temperature.

Pour the cooked ingredients and all pan juices into a blender. You may have to do this in batches.

Add the canned tomatoes and purée in blender.

Puree all the soup in the blender pour into a large mixing bowl or plastic container.

Taste and add more Salt and pepper if needed.

Stir in cream and blue cheese until incorporated.

Store and refrigerate up to 5 days or reheat to temp and serve.

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