Cream Of Roasted Tomato Soup
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 1 1/2 lbs ripe plum tomatoes
- 5 tablespoons olive oil
- 2 minced garlic cloves
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon dried basil, crumbled
- 1/2 teaspoon fresh 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, if needed
- 2 tablespoons freshly grated parmesan cheese, optional
Recipe
- 1 preheat oven to 475 degrees.
- 2 halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
- 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 then whisk tomato paste.
- 10 heat the cream and whisk in to the tomato mixture.
- 11 taste and add sugar if necessary.
- 12 stir in optional parmesan.
- 13 add salt and pepper to taste and bring soup to a simmer.
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