Chilled Roast Tomato Soup
Author: Lawrence McFadden
A deep, rich cold soup that is refreshing and really enjoyable.
  • 5 pounds plum tomatoes
  • 1 Cup olive oil
  • 1 Cup garlic cloves, peeled
  • 10 fresh thyme stems
  • 4 Cups chicken stock
  • 10 basil leaves and stems
  • salt and freshly ground black to taste
  • sour cream, for garnish (optional)
  1. Combine tomatoes, olive oil, garlic and thyme in shallow roasting pan. Roast in preheated 350 degree F oven until the surface turns dark brown and liquid has absorbed. Do not stir.
  2. Deglaze with some chicken stock and remove to sauce pot with remaining stock. Add basil stems and simmer for 90 minutes. Purée and put through china cap. Return to stove and simmer for another 90 minutes.
  3. Strain and cool again. Adjust seasonings and garnish with sour cream and basil leaves.
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