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Vine Ripened Tomato Soup

Serves 4

© by Orchids

This soup made with local tomatoes is served at the award-winning Orchids restaurant at Halekulani in Honolulu.


  • Vine Ripe Tomatoes 6 large, skin scored
  • Onion 1/4, diced
  • Celery 1 stalk, diced
  • Carrot 1 medium, diced
  • Thyme 2 sprigs
  • Whole Italian Tomatoes 1 x 400 ml can, pureed
  • Chicken Stock 4 cups
  • Sugar and Salt to taste
  • Crème Fraiche for serving

Cook It

  1. Preheat the oven to 350˚F.
  2. Place the tomatoes, onion, celery, carrot, thyme, pureed Italian tomatoes, and chicken stock in a roasting pan and roast for 45 minutes.
  3. Place in a saucepan pot and cook over medium-low heat until reduced and thickened.
  4. Puree the soup with a stick blender (or in batches in a blender) if desired.
  5. Season with sugar and salt.
  6. Top each serving with a spoonful of crème fraiche.