Welcome to KCC! Lets make some tomato soup! Slice some tomatoes and a head of garlic and toss them in a roasting pan. Now lets add a diced shallot to a pan with melted butter and then add some tomato paste. Once cooked out add some chicken stock and bring to a simmer when it starts simmering add our roasted tomatoes and garlic. Let them cook down then pass everything through a fine mesh strainer. Now pour it back in to our pan with some sherry wine. Stir and bring to a slight simmer. Now we need grilled cheese with some fresh bread.
Creamy Tomato Soup
Ingredients:
1. 3 pounds of ripe Roma tomatoes
2. 1 head of garlic
3. 1/4 cup olive oil (reserve 1 tablespoon for garlic)
4. 2 tablespoons brown sugar
5. 1 large shallot, chopped
6. 1/2 stick of butter
7. 6-ounce can of tomato paste
8. 4 fresh basil leaves, chopped
9. 1/4 teaspoon allspice
10. 1 cup heavy cream
11. 1/2 cup sherry wine
12. 2 bay leaves
13. 1 sprig each of thyme and rosemary
14. 3 cups chicken stock
15. Salt and pepper to taste
Instructions:
Preheat your oven to 350°F (175°C) or prepare a smoker at the same temperature.
Begin by slicing all the Roma tomatoes in half. Place them in a baking tray and drizzle with olive oil, reserving one tablespoon for the garlic. Sprinkle with salt and brown sugar, then gently toss to coat the tomatoes. Cut the top off the head of garlic, pour the reserved olive oil over the exposed cloves, and place the garlic cut-side down in the pan.
If using a smoker, smoke the tomatoes at 275°F (135°C) for the first hour, then increase the temperature to 350°F (175°C) for an additional hour. Alternatively, if using an oven, bake at 350°F (175°C) for an hour.
1. Once the tomatoes are roasted to perfection, melt the butter in a 5-6 quart pot. Add the chopped shallot and cook until it becomes soft and translucent.
2. Stir in the can of tomato paste and allow it to cook for a few minutes until it loses its raw taste.
3. Add the 3 cups of chicken stock to the pot and include the roasted tomatoes. Squeeze the roasted garlic into the mixture and stir everything together. Allow the soup to come to a gentle simmer.
4. Add the chopped basil, bay leaves, thyme, and rosemary to the simmering soup. Let it simmer for about 30 minutes.
5. Using a blender or food processor, carefully puree the soup in batches, removing the bay leaves, thyme, and rosemary. Blend until the mixture is smooth and velvety.
6. To achieve a silky-smooth texture, strain the soup through a fine mesh strainer into another pot, removing any seeds or large pieces.
7. Return the strained soup to the pot and add the sherry wine. Let it simmer for a few minutes.
8. Slowly pour in the tomato puree and whisk it into the wine. Reduce the heat to low and gradually whisk in the heavy cream.
9. Taste the soup and adjust the salt levels to your preference.
10. Serve the creamy tomato bisque in bowls and garnish with additional cream and fresh basil, if desired. Enjoy your delightful, homemade tomato soup!
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