Roasted Tomato Cream Soup
Friday Night's Soup and Grilled Cheese
Grilled Cheese with Pastrami Recipe Here
1 large onion, diced finely
2 cloves of garlic, smashed and diced
2 tsp. salt
1 tsp. black pepper
1 tsp. smoked paprika (or other paprika you have on hand)
1 tbsp. dried oregano
1 tbsp. each fresh thyme and rosemary (1 tsp. dried if unavailable)
2 c. chicken broth
3 cans diced tomatoes
*1 tbsp. white balsamic vinegar. (I use La Belle Excuse. YUM)
1 tbsp. Worcestershire sauce
Optional: ½ c. 15% cream
Heat oven to 375° F.
On a large baking sheet, halve and layer the tomatoes cut side up. Drizzle with olive oil, add rosemary, fresh or dried, sprinkle salt and pepper, or use your seasoning mixture. Bake for 1 hour at least or till dark and well done. See picture.
In the meantime, drizzle some olive oil in a pan and add the diced onions and garlic, let then turn golden before adding the seasonings and oregano. Let everything become friendly in the pot, stirring for about 5 minutes. Add the canned tomatoes. Add the chicken broth.
Add the fresh herbs and stir, let simmer for at least 20 to 30 minutes. Longer is better.
After removing the tomatoes from the oven, blitz with in a blender, food processer or hand held blender. If using an enclosed blender, be careful not to over fill, it will explode. (Yes! I do that when I am not careful, ouch!)
Add the roasted tomatoes to the soup, use the hand-held blender or other to cream your soup. I enjoy texture in my soup, so I do not over puree it. Your choice. Add cream if using. Taste and adjust the seasonings, (salt and pepper).
Serve. Enjoy, Smile. Save some for lunches. Send some to a sick friend, keep some for a midnight snack.
Adding a good quality crouton makes it look pretty as does a sprig of fresh herb.
*Note that dark or ordinary balsamic vinegar will do also