ROASTED TOMATO SOUP:
(Makes about 5-7 cups)
Prep time: 30 minutes; Total cooking time: 1-1 1/2 hours
- - 2 lb fresh tomatoes
- - 7 cloves garlic, peeled
- - 1 medium white onion, diced
- - 2 carrots, diced
- - 1/2 cup grapeseed oil
- - 1/2 tsp cayenne
- - salt and freshly found black pepper
- - 1 quart chicken stock
- - 2 bay leaves
- - 4 tablespoons butter
- - 1/2 cup chopped fresh herbs, optional
- - 3/4 cup heavy cream, optional
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes and garlic cloves onto a baking tray lined with foil. Drizzle with 1/2 cup of grapeseed oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove roasted tomatoes and garlic from the oven and set aside. In a large pot melt the butter at medium high heat. Once it is bubbling add the diced onion, carrots and cayenne. Saute until onions are translucent, about 3-4 minutes. Add 3/4 of the chicken stock, bay leaves, and roasted garlic and tomatoes. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
Wash and dry herbs and add as a garnish when ready to serve. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with fresh herbs and crostini if preferred.