Roasted Tomato Soup
|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.