Roasted Tomato Soup
Hey Y'all,
I hope that everyone is having a wonderful day so far. It has gotten so much cooler in Houston over the last few days and it now finally feels like Christmas. Due to the cold weather outside I have decided to make a hearty soup that is so good and it taste like the Tomato Basil soup at La Madeleine. I am also going to show you the Parmesan Toast that are great for dipping into the soup.
For the soup you will need 1 stick Butter, 1 Onion chopped, 2 Carrots peeled and chopped, 1 tbsp. minced Garlic, 4 lbs. Roma Tomatoes, 1.5 tsp. Sugar, 1 tbsp. Tomato Paste, 3 tbsp. dried Basil, 3 cups Chicken Stock, Salt, Pepper, 1 cup Heavy Cream and Olive Oil.
Pre heat the oven to 400. Take the tomatoes and slice them in half and place on a roasting pan. Drizzle with Olive Oil and season with salt and pepper. Roast in the oven for 45 minutes to 1 hour. While tomatoes are roasting go ahead and chop the carrots, onion, and garlic. In a heavy duty stock pot melt the butter on medium heat. Add the onion and carrot to the butter. Saute for about 10 minutes till tender. Add the Garlic and saute for another 2 minutes. With a food processor puree the onion, carrot and garlic mixture. Put the Puree back into the stock pot. Add the chicken stock, sugar, basil, heavy cream, tomato paste, salt and pepper. Whisk all the ingredients together until they are all blended. When the tomatoes are done roasting take them out of the oven and let them cool for 5 minutes. Put the tomatoes in the food processor and process them till they are no longer whole. Then add the puree of tomatoes to the soup mixture and whisk them all together. Cook on medium to low heat for about 30 minutes to let the flavors all blend together. Serve with Parmesan Toast and garnish with some chopped Bacon.
For the Parmesan Toast you will need 1 French Baguette, Olive Oil, 2 cups Shredded Parmesan Cheese, Salt and Pepper. Pre heat you oven to 400. Slice the baguette into 1/4 inch slices on the diagonal. Place them on a cookie sheet and brush with olive oil. Season with salt and pepper. Place the Parmesan cheese on top. Bake for 5 to 10 minutes or until the toast are lightly brown. Serve with soup and Enjoy.
This soup is so amazing and you will never want to buy the canned one again. You get the smoke flavor from roasting the tomatoes but then the you get a little bit of sweet from the base of the soup. This is perfect for a winter day and goes great with a grilled cheese. The Bacon is also a nice touch to the soup because you get a nice crunch and texture added to the soup. The toast are so much better then just a cracker and you can use the toast as a spoon. I hope this inspires you to cook for your family this evening. I know you will enjoy this as much as my family did and it has become a favorite with them. Next time I will bring you my Chicken Salad recipe. Hope you have a wonderful evening and see you next time.
I hope that everyone is having a wonderful day so far. It has gotten so much cooler in Houston over the last few days and it now finally feels like Christmas. Due to the cold weather outside I have decided to make a hearty soup that is so good and it taste like the Tomato Basil soup at La Madeleine. I am also going to show you the Parmesan Toast that are great for dipping into the soup.
For the soup you will need 1 stick Butter, 1 Onion chopped, 2 Carrots peeled and chopped, 1 tbsp. minced Garlic, 4 lbs. Roma Tomatoes, 1.5 tsp. Sugar, 1 tbsp. Tomato Paste, 3 tbsp. dried Basil, 3 cups Chicken Stock, Salt, Pepper, 1 cup Heavy Cream and Olive Oil.
Pre heat the oven to 400. Take the tomatoes and slice them in half and place on a roasting pan. Drizzle with Olive Oil and season with salt and pepper. Roast in the oven for 45 minutes to 1 hour. While tomatoes are roasting go ahead and chop the carrots, onion, and garlic. In a heavy duty stock pot melt the butter on medium heat. Add the onion and carrot to the butter. Saute for about 10 minutes till tender. Add the Garlic and saute for another 2 minutes. With a food processor puree the onion, carrot and garlic mixture. Put the Puree back into the stock pot. Add the chicken stock, sugar, basil, heavy cream, tomato paste, salt and pepper. Whisk all the ingredients together until they are all blended. When the tomatoes are done roasting take them out of the oven and let them cool for 5 minutes. Put the tomatoes in the food processor and process them till they are no longer whole. Then add the puree of tomatoes to the soup mixture and whisk them all together. Cook on medium to low heat for about 30 minutes to let the flavors all blend together. Serve with Parmesan Toast and garnish with some chopped Bacon.
For the Parmesan Toast you will need 1 French Baguette, Olive Oil, 2 cups Shredded Parmesan Cheese, Salt and Pepper. Pre heat you oven to 400. Slice the baguette into 1/4 inch slices on the diagonal. Place them on a cookie sheet and brush with olive oil. Season with salt and pepper. Place the Parmesan cheese on top. Bake for 5 to 10 minutes or until the toast are lightly brown. Serve with soup and Enjoy.
This soup is so amazing and you will never want to buy the canned one again. You get the smoke flavor from roasting the tomatoes but then the you get a little bit of sweet from the base of the soup. This is perfect for a winter day and goes great with a grilled cheese. The Bacon is also a nice touch to the soup because you get a nice crunch and texture added to the soup. The toast are so much better then just a cracker and you can use the toast as a spoon. I hope this inspires you to cook for your family this evening. I know you will enjoy this as much as my family did and it has become a favorite with them. Next time I will bring you my Chicken Salad recipe. Hope you have a wonderful evening and see you next time.
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