Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Roasted Tomato Soup




Source of Recipe


Williams Sonoma






Recipe Introduction


Roasting intensifies the sweetness of the tomatoes, caramelizing the sugar and producing a rich-tasting soup with wonderful depth of flavor. Bread is added to help thicken the soup and give it more body.






List of Ingredients



• 3 lb. plum tomatoes, cored and halved
  
• 8 fresh thyme sprigs
  
• 4 garlic cloves
  
• Salt and freshly ground pepper, to taste
  
• 5 Tbs. olive oil
  
• 1/2 cup mascarpone cheese
  
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
  
• 1 yellow onion, chopped
  
• 3 cups chicken stock
  
• 4 slices country-style bread, toasted
  






Instructions



1. Preheat an oven to 275°F.
   
   
2. Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.
   
3. Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.
   
4. Pass the roasted tomatoes through a tomato press according to the manufacturer’s instructions. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.
   
5. Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of the cheese mixture.
   






Final Comments


Serves 6