Roasted Tomato Soup.

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Happy Saturday to you or should I say happy autumn or fall to you, well to be precise officially fall will begin roughly 5.5 hours from when I wrote this post. Who knows, when you read this it may be Happy Thanksgiving!

Anyway, fall is football, baseball playoffs, the cooling of weather from summer to winter, the shedding of leaves, pumpkin spice lattes, windy blistery days, and warm soups to warm your cold bones. Well, where I live we haven’t had any cold blistery windy days, but I felt like making a lovely fall roasted tomato soup with an edible bowl. Actually it could be 100 degrees and I still would enjoy this soup!

It was sooooo good, as if you could eat velvet, not that you would want to. But the texture going down from your tongue, so smooth, so rich, so creamy, so flavorful. The roasting of the veggies gives the soup a lovely smokey aromatic blended with the creamy texture of the soup once it has been pureed. I added 2 carrots to the recipe which gave it a slight sweetness which was heaven. The bread bowl was fun for serving and eating, cause who doesn’t like to dip bread into their soup. I used french bread which I purchased from a local bakery.  My only problem, was that it was simply too good and none was left over, but that is a good problem to have. Give it a try you and your guests will love it, very simple, very quick and very healthy, its Ejlicious!

Thank you so much for reading and I hope you have a great rest of your weekend and happy fall to you!

Ingredients

  • 10 to 12 roma tomatoes
  • 5 garlic cloves
  • 2 carrots, sliced
  • 6 shallots, sliced
  • 1/2 Cup of olive oil
  • 4 cups of chicken stock
  • 3 bay leaves
  • 1 tablespoon of Smoked Paprika
  • 4 Tablespoon of butter
  • 1/2 Cup of fresh basil leaves, chopped
  • 1/2 Cup of heavy cream

Instructions

  1. Preheat oven to 450 degrees F.
  2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, carrots and shallots onto a baking tray. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
  3. Take of the tomato skins off and discard (they should peel off very easily).
  4. Transfer your veggies to a large stock pot. Add 3/4 of the chicken stock, bay leaves, smoked paprika and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
  5. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Put in serving bowls and garnish with fresh basil leaves.
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Isn’t she beautiful, prior to getting all pureed in a blender.

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