Tomato Soup
1)
Two cans San Marzano whole peeled plum tomatoes
2)
Four fresh plum tomatoes (peeled and chopped
into small pieces)
3)
Large head of garlic, peeled
4) Two carrots (peeled and diced)
4) Two carrots (peeled and diced)
5)
Half a large onion (diced)
6)
3 tablespoons butter
7)
Half a box of high quality low sodium chicken
stock (or vegetable stock to keep recipe vegetarian)
8)
One quart heavy cream
9)
Sea salt
10) Black
pepper
11) Cumin
12) Basil
13) Oregano
14) Paprika
Preheat oven to 350 degrees.
Drain canned tomatoes, reserving juice. Place the tomatoes on a sheet pan, drizzle
with olive oil and sprinkle sea salt on them.
Form a “cup” from two layers of tin foil, and place the
peeled cloves of garlic inside.
Liberally cover the cloves with olive oil and sprinkle sea salt on
them. Close the “cup” by bunching the
foil together at the top.
Place the canned tomatoes and the garlic in the oven and
roast for 35 minutes.
After removing the tomatoes and garlic, melt the butter in a
large Dutch oven or other heavy bodied pan over medium heat. Sauté the onion and carrot until the onions
are softened. Sprinkle with paprika and
sea salt. Add the reserved juice from
the canned tomatoes, fresh tomatoes, roasted tomatoes, roasted garlic, and stock and
stir together. Add sea salt, fresh
cracked black pepper, cumin, basil and oregano to taste.
Lower heat to low and, stirring occasionally, simmer for 50
minutes. Add the heavy cream, stir to
mix together, and simmer for five more minutes.
Blend until smooth and creamy.
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