Sunday, November 17, 2013

Roasted Tomato Soup

The weather was dreary this weekend.  Rainy days are always good days for a bowl of soup.  Winter is fast approaching and soon there will be snow on the ground.  As new home owners we will have the pleasure of shoveling our own driveway which we were able to avoid while living in apartments for almost a decade.  Oh the joys of home ownership...
Even though I'm not looking forward to the cold winter and extra work that snow brings, I am looking forward to the holidays and the joy that comes with them.  Thanksgiving and Christmas are definitely my favorite holidays - there is always an abundance of good food, relaxing times with family and friends, and weather permitting - some skiing and sledding.  I may or not have listened to Christmas music while making this soup.  Don't judge...I know it's early, but I can't help myself.  If you want to warm up, throw on some layers, Christmas music, and make this roasted tomato soup.  It will take away the chill.  

Roasted Tomato Soup
Serves 4 

2 pounds ripe Roma tomatoes
1 small yellow onion
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground pepper
2 tablespoons chopped fresh parsley
3 cloves garlic
1 1/2 cups chicken broth (or vegetable) 
2 tablespoons tomato paste
1/2 cup heavy cream
2 slices thick, whole grain bread
2-4 slices mozzarella
Fresh basil leaves, chopped, for garnish

Preheat the oven to 350 F. 

Cut the tomatoes and onion into wedges.  Scoop out some of the biggest pockets of seeds from the tomatoes.  Spread the tomatoes an onion on a rimmed backing sheet.  Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt, a generous amount of pepper, and the parsley.  Gently toss to combine.  Tuck the garlic closes in the nook of a few tomato wedges so the won't burn in the oven.  Toast until the tomatoes have broken down and reduced in size - 30-40 minutes.  Remove from the oven and let cool.  

In a large pot over medium heat, warm the broth and stir in the tomato paste to dissolve.  Add all of the ingredients from the baking sheet to the broth and simmer gently for 5 minutes.  Using an immersion blender or blender, puree the soup until it is smooth but still has some texture.  Return the soup to the pot, turn the heat to low, and stir in the cream.  Add more salt and pepper to taste.  

To serve with cheesy toast, drizzle each slice of bread with a bit of olive oil and slices of mozzarella.  Toast them in a toaster oven or on broil in the oven until the cheese is melted, about 5-6 minutes.  Float a toast in each bowl of soup.  Garnish with the basil and serve immediately.  


Recipe adapted from Sprouted Kitchen

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