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  • Cream Of Roasted Tomato Soup

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    Cream Of Roasted Tomato Soup
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb Ripe plum tomatoes
    • 5 Tbsp. Extra virgin olive oil
    • 2 x Chopped garlic cloves
    • 1/2 tsp Dry oregano, crumbled
    • 1/4 tsp Dry basil, crumbled
    • 1/2 tsp Freshly grnd black pepper
    • 1/2 c. Finely minced onion
    • 1 c. Chicken broth
    • 1/4 c. Dry red wine
    • 3/4 c. Heavy cream
    • 1/2 c. Tomato paste Sugar to taste, if needed
    • 2 Tbsp. Freshly grated parmesan cheese, optional

    Directions

    1. Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 Tbsp. oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes till their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs from pan into food processor. Process till not quite smooth (leaving small chunks and charred black specks).
    2. In a saucepan cook onion in remaining 2 Tbsp. oil till translucent/soft.
    3. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste.
    4. Heat the cream and whisk in to the tomato mix. Taste and add in sugar if necessary. Stir in optional Parmesan. Add in salt and pepper to taste and bring soup to a simmer.
    5. Yield: 6 servings

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