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.