Cream Of Roasted Tomato Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This soup is a great fall or winter recipe. But I am thinking of making it now as tomato season is here and the price is right! It's delicious, easy and very hearty! You can't go wrong if you like tomato soup! Read more ! Ingredients:
1 1/2 pounds ripe plum tomatoes (any kind will do, really!) |
5 tablespoons olive oil |
2 or 3 minced garlic cloves |
1/2 teaspoon oregano, crumbled (i use fresh, but dry works fine too!) |
1/4 teaspoon basil, crumbled (ditto) |
1/2 teaspoon freshly ground black pepper |
1/2 cup finely chopped onion |
1 cup chicken broth |
1/4 cup dry red wine |
3/4 cup heavy cream |
1/2 cup tomato paste |
sugar to taste, if needed |
2 tablespoons freshly grated parmesan cheese, optional |
Directions:
1. Preheat oven to 475 degrees.
2. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan or brownie pan if no jelly roll pan. Even a cookie sheet will work.
3. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
4. Roast tomatoes until their edges are charred, about 15 to 20.
5. Scrape tomatoes, oil, and herbs from pan into food processor.
6. Process until not quite smooth (leaving small chunks and charred black specks).
7. In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
8. Whisk in roasted tomato puree, broth, and wine.
9. Whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary.
10. Stir in optional Parmesan.
11. Add salt and pepper to taste and bring soup to a simmer.
12. Serve and enjoy!
|
|