Cream of Roasted Tomato Soup
From dahlka 16 years agoIngredients
- 1 1/2 pounds ripe plum tomatoes (any kind will do, really!) shopping list
- 5 tablespoons olive oil shopping list
- 2 or 3 minced garlic cloves shopping list
- 1/2 teaspoon oregano, crumbled (I use fresh, but dry works fine too!) shopping list
- 1/4 teaspoon basil, crumbled (ditto) shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 cup finely chopped onion shopping list
- 1 cup chicken broth shopping list
- 1/4 cup dry red wine shopping list
- 3/4 cup heavy cream shopping list
- 1/2 cup tomato paste shopping list
- sugar to taste, if needed shopping list
- 2 tablespoons freshly grated parmesan cheese, optional shopping list
How to make it
- Preheat oven to 475 degrees.
- 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.
- Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
- Roast tomatoes until their edges are charred, about 15 to 20.
- Scrape tomatoes, oil, and herbs from pan into food processor.
- Process until not quite smooth (leaving small chunks and charred black specks).
- In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
- Whisk in roasted tomato puree, broth, and wine.
- Whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary.
- Stir in optional Parmesan.
- Add salt and pepper to taste and bring soup to a simmer.
- Serve and enjoy!
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