Well, here's one more - and I can't believe how close it is to Bill's. We made it in school years ago and I just love this one. I think the original came from a collaboration of a Barefoot Contessa Cookbook & The National Culinary Review Magazine.
ROASTED TOMATO BASIL SOUP W/GOAT CHEESE CRUMBLES
2003 APPRENTICESHIP DINNER
3 lbs ripe plum tomatoes, cut in half
1/4 cup + 2 T Olive oil
1 Tbsp kosher salt
1 1/2 tsps freshly ground black pepper
2 med chopped yellow onions -- ~2 cups
6 clove garlic, minced
2 Tbsps unsalted butter
1/4 tsp crushed red pepper flakes
28 ozs canned plum tomatoes with juice
4 c fresh basil leaves, packed
1 tsp fresh thyme leaves
1 qt chicken stock or water
Garnish:
3 ozs Goat cheese
1. Oven - 400°
2. Toss the tomatoes, 1/4 cup olive oil, salt & pepper together
3. Spread tomatoes in 1 layer on b. sheets & roast for 45 min.
4. In stockpot over med. heat, sauté onions & garlic with 2 T olive oil, butter & red pepper flakes for 10 min., till onions start to brown.
5. Add the canned tomatoes, basil, thyme & chicken stock.
6. Add oven-roasted tomatoes, including the liquid on b. sheet.
7. Bring to boil & simmer uncovered for 40 min.
8. Pass thru a food mill fitted w/the coarsest blade. Or processor/blender.
9. Taste for seasonings.
Note:
Can be served hot or cold.
The class voted and the soup is best served cold and processed as finely as possible.
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Cream of Roasted Tomato Soup
1 1/2 lbs ripe plum tomatoes
5 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano -- crumbled(fresh)
1/4 teaspoon dried basil -- crumbled (fresh)
1/2 teaspoon fresh ground black pepper
1/2 cup finely chopped onions
1 cup chicken broth
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
sugar -- if needed
2 tablespoons freshly grated parmesan cheese -- optional
Preheat oven to 475 degrees.
Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan.
Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
Roast tomatoes until their edges are charred, about 15 to 20.
Scrape tomatoes, oil, and herbs from pan into food processor.
Process until not quite smooth (leaving small chunks and charred black specks).
In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
Whisk in roasted tomato puree, broth, and wine.
Then whisk tomato paste.
Heat the cream and whisk in to the tomato mixture.
Taste and add sugar if necessary.
Stir in optional Parmesan.
Add salt and pepper to taste and bring soup to a simmer.
Description:
"Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden."
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Erin, I know you said tried and true, but this is one that has fascinated me in its simplicity - I have not made it, but I have tomatoes left and I'm going to try it this a.m. I've had it quite a while and have been wanting to try it every tomato season. And, it comes from "jeremyj," who some of you know and I really trust his recipes.
CREAM OF TOMATO SOUP - BBBB (4Bs)
This recipe comes from a little ole place in Montana. Reportedly it is the best tomato soup in the world, people stop in from all over just to have it. They give out little post cards with it on it, so i figured it would be allright to share it.
28oz can of diced tomatoes (or equivalent of fresh)
1 cup chicken broth
1 oz butter
2 T sugar
1 T chopped onion
a pinch of baking soda
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2 C cream
Mix tomaotes, chicken broth, butter, sugar onions, and soda. Simmer 1 hr
heat cream in double boiler ( I just pour it into the tomatoe mixture)
add cream to hot tomatoe mixture
enjoy!
makes a half gallon ( a little less IMO)
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hmmm, can't count either - here's three
