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Tomato Soup




Source of Recipe


Mwl


List of Ingredients




TOMATO SOUP
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Yield: 4-6 servings

3 pounds, medium plum tomatoes, halved lengthwise
4 tablespoons olive oil
Salt and freshly ground black pepper
Pinch sugar
3 tablespoons butter
4 shallots, chopped
2 tablespoons tomato paste
4 cups chicken stock
1/2 teaspoon cayenne
1 cup heavy cream
3 tablespoons chiffonade fresh basil leaves*
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Recipe



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• Preheat oven to 400 degrees F.
• Arrange tomatoes, flesh side up, on 2 wire racks set on sheet trays. Drizzle the tomatoes with olive oil, making sure they are well covered. Season with salt, pepper and sugar.
• Roast in the middle rack of the oven until tomatoes are brown and tender, about 1 hour. Cool slightly.
• Melt butter in 4-quart saucepan over medium heat. Saute the shallots for 2 minutes, and then mix in tomato paste for a few more minutes.
• Add chicken stock and cayenne.
• Add heavy cream and heat over low heat. Bring up to a boil then reduce heat to low and let simmer for 10 minutes.
• Add the roasted tomatoes to the saucepan.
• Puree with an immersion blender. Season with salt and pepper. Ladle into serving bowls and garnish generously with fresh basil.
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*Note: Be careful with the basil as it bruises easily. You can roll the basil leaves into tubes and then cut the tubes with scissors to create a ribbon effect (chiffonade). I also think Oregano or Marjoram would make a nice substitute for the basil. Did you know Marjoram is also known as the other Oregano which is lighter in flavor?