Chris9 (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} cninety9) wrote,@ 2004-01-22 15:10:00 |
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yum
I just sent this recipe to a friend, but I thought it might be nice to post it here too.
I found a recipe on FoodTV.com a while back for Creamy Roasted Tomato Soup that sounded interesting. So I tried it and it rocked. I made it again last night but changed and tweaked several things and now it was absolutely amazing. This makes 3 meal sized servings, or 4-5 small servings as a complement to a meal.
Creamy Roasted Tomato Soup
2 pounds ripe/very ripe small to medium tomatoes (plum preferred)
olive oil
4 minced garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
sprinkle of dried chili flakes
fresh cracked black pepper to taste
pinch of saffron (6-7 stamen)
1/2 cup finely chopped onion
fresh basil and oregano to your taste. ( I like lots)
1 cup vegetable broth
1/2 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
1/4 - 1/2 cup of parmesan or feta cheese
Pour 1/4ish cup of olive oil in small bowl. Add 3 minced garlic cloves, cracked pepper, some chopped fresh oregano and chili flakes to the oil and let it steep.
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with the seasoned oil, picking up chunks of the garlic & herbs with your paper towel/brush. Sprinkle tomatoes with dried oregano, basil & pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs and all of the goop from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks). I like it to remain slightly chunky.
In a saucepan cook onion in olive oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Add the saffron and remaining clove of minced garlic. Let this simmer for 10-15 minutes. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in cheese and fresh basil/oregano. Add salt and pepper to taste and bring soup to a simmer and then serve.
I served it with goat cheese/onion and fresh oregano bruschetta. YUM.
I just sent this recipe to a friend, but I thought it might be nice to post it here too.
I found a recipe on FoodTV.com a while back for Creamy Roasted Tomato Soup that sounded interesting. So I tried it and it rocked. I made it again last night but changed and tweaked several things and now it was absolutely amazing. This makes 3 meal sized servings, or 4-5 small servings as a complement to a meal.
Creamy Roasted Tomato Soup
2 pounds ripe/very ripe small to medium tomatoes (plum preferred)
olive oil
4 minced garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
sprinkle of dried chili flakes
fresh cracked black pepper to taste
pinch of saffron (6-7 stamen)
1/2 cup finely chopped onion
fresh basil and oregano to your taste. ( I like lots)
1 cup vegetable broth
1/2 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
1/4 - 1/2 cup of parmesan or feta cheese
Pour 1/4ish cup of olive oil in small bowl. Add 3 minced garlic cloves, cracked pepper, some chopped fresh oregano and chili flakes to the oil and let it steep.
Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with the seasoned oil, picking up chunks of the garlic & herbs with your paper towel/brush. Sprinkle tomatoes with dried oregano, basil & pepper. Roast tomatoes until their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs and all of the goop from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks). I like it to remain slightly chunky.
In a saucepan cook onion in olive oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Add the saffron and remaining clove of minced garlic. Let this simmer for 10-15 minutes. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary. Stir in cheese and fresh basil/oregano. Add salt and pepper to taste and bring soup to a simmer and then serve.
I served it with goat cheese/onion and fresh oregano bruschetta. YUM.
