Cream of Roasted Tomato Soup
Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.
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INGREDIENTS
Nutrition- 1 1⁄2lbs ripe plum tomatoes
- 5tablespoons olive oil
- 2minced garlic cloves
- 1⁄2
- 1⁄4
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2cup finely chopped onion
- 1cup chicken broth
- 1⁄4cup dry red wine
- 3⁄4cup heavy cream
- 1⁄2cup tomato paste
-
- 2
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DIRECTIONS
- Preheat oven to 475 degrees.
- Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
- 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.
- Then 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.
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