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Soup: Roasted Tomato Soup w/Chipotle Cream

Source of Recipe

Stephanie Meyer


List of Ingredients

3 lbs. garden tomatoes, quartered lengthwise
3 unpeeled large garlic cloves
3 Tbsp. finely chopped shallot
1/2 tsp. dried oregano
1 Tbsp. butter 1 1/2 c. chicken broth (perhaps more, to thin the soup to your liking)
2 tsp. balsamic vinegar
salt and freshly ground black pepper
1/4 c. heavy cream
1 chipotle chili (from a can of chipotle chilis in adobo sauce), minced to a paste (add some of the adobo sauce as well for more heat)


Recipe

Preheat the oven to 350 degrees F.

Spread the tomatoes, skin side down, in the one layer in 2 foil-lined baking sheets. Sprinkle the tomatoes with a little salt. Add the garlic to 1 of the pans, and bake the tomatoes and the garlic for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and garlic cool in the pans on racks.

Stir together the cream and chipotle pepper and set aside.

In a heavy saucepan cook the shallot, the oregano, and a sprinkle of salt over moderately low heat, stirring, until the shallot is soft. Add the tomatoes, garlic (skins discarded), and broth. Simmer the mixture, covered for 15 minutes. Puree in a blender, or use an immersion blender, until soup is smooth. Add more broth to achieve desired consistency. Stir in balsamic vinegar and season with salt and pepper to taste. Serve swirled with chipotle cream. (Can be made one day ahead, cover and chill.)