Recipes
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Roasted Tomato Soup |
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| Category: | Starter |
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| Source: | Full Moon Steak House |
| Ingredients: | 2 cups yellow onions,medium dice 1 cup carrots, peeled, medium dice 1 cup celery, medium dice 8 cloves peeled garlic 16 Roma tomatoes, ends trimmed off and cut in half 4 ounces extra virgin olive oil 8 cups chicken stock 2 bay leaves 1/4 cup tomato paste Salt and pepper to taste |
| Preparation - Directions: | • Toss all the vegetables and olive oil in a large bowl and sprinkle with a teaspoon or so of salt and pepper. Place in a roasting pan and roast in a 425 degree oven for about 1 1/2 hours, or until all the veggies are nice and dark (not burned, but caramelized), stirring every so often. • Add 2 cups of the stock to the pan while it is still in the oven and give it a couple of good stirs and scrapes; you want all the flavor and little bits off the bottom of the pan. • Transfer the contents of the pan into a large soup/stock pot and add remaining ingredients. Bring to a medium simmer for about 20 minutes. • Allow soup to cool and process in a food processor or blender using a slotted spoon or strainer to transfer the solids, then adding liquid gradually. Puree until very silky smooth. • Ladle soup into serving bowls, float a nice tablespoon of basil aioli and a few polenta croutons. See Recipe Exchange for Basil Aioli and Polenta Croutons recipes. |
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