I found out today that my cousin was in a pretty bad accident and has ended up with his jaw wired shut. Poor guy! His mom tells me he’s been pretty miserable–he’s a really active guy, and being cooped up I’m sure has not been kind to him. All he can eat right now is pureed soups, which, unless you are the culinary arteeeest that I am (*rolls eyes*) can be pretty boring. I told Aunt G that I had the perfect recipe for her to fix!
This one’s for my cousin… November 9, 2009
Of course, this recipe is fantastic even for those of us who have full use of our jaws, so definitely try this the next time you feel like a warm bowl of comfort. And try it with grilled cheese–only, instead of the usual Kraft singles, try a grown up grilled cheese with this! There are so many other cheeses out there…explore the gourmet cheese section by your store’s deli section up front. Even Wal-mart has a small one.
Roasted Tomato Soup
2 1/2 pounds fresh tomatoes (use any mix you like, but always use fresh)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
Salt & pepper
1 quart chicken stock
2 bay leaves
4 Tbsp butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
Preheat oven to 450 degrees.
Wash, core, and halve the tomatoes. Spread the tomatoes, garlic cloves, and onions onto a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-30 minutes, until caramelized.
Remove roasted veggies from oven and transfer to a large stock pot. Add 3/4 of stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a 3rd.
Wash and dry basil leaves. Add to the pot. Use an immersion blender to puree the soup until smooth (Or pour soup into regular blender or food processor. Just be careful with hot soup.). Lower heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and pepper.