Cream of Roasted Tomato Soup

This is the best tomato soup I've ever had in my life. It beats anything I've ordered in a restaurant, and it's even better than the classic Campbell's I ate as a kid. Yes, even better than that. I first had this at my cousin Whitney's house a few months ago, and I knew I'd have to make it eventually. She sent me the recipe, but it involved roasting the tomatoes, and that sounded time-consuming. If I'd realized then how simple this recipe was, I'd have made it immediately, but alas, life is full of regrets. We simply move on, realize roasting tomatoes doesn't take long, and look forward to more soup in the future.

Cream of Roasted Tomato Soup

chefjennylyn.com

1 1/2 pounds ripe plum tomatoes
5 tbsp. olive oil, divided
2 minced garlic cloves
1/2 tsp. dried oregano, crumbled
1/4 tsp. dried basil, crumbled
1/2 tsp. freshly ground black pepper
1/2 cup finely chopped onion
1 cup chicken broth
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste
Sugar to taste, if needed
2 tbsp. freshly grated Parmesan, optional

Preheat oven to 475 degrees.

Halve tomatoes lengthwise, and lay them in a pan, cut sides down. Brush generously with 3 tbsp. olive oil, and sprinkle wiht garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth, leaving small chunks.

In a sucepan, cook onion in remaining 2 tbsp. oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk in tomato paste and heavy cream. Taste and add sugar if necessary. Stir in optional Parmesan. Add salt and pepper to taste, and bring soup to a simmer.



You know what's fun? Using Pinch Bowls. I really do enjoy these because they make me feel like I belong on the Food Network or something. Here's my herb mixture, and I'm grinding my Peppercorn Medley with the Bamboo Grinder Set. One thing I really enjoy about this set is the stand that keeps crumbs from getting all over my counters. Plus, let's just be honest: It looks cool. Ok, so then I've got my first three tablespoons of olive oil ready to go in the Easy Read Mini Measuring Cup.

I can't help but give a shout out for the Spice Turn-About. This has absolutely revolutionized my spice cabinet... situation. No more knocking things over every time I need Cinnamon! This turn-about is great because it holds bottles for most major brands, including, of course, the Pampered Pantry.

I use the Garlic Press constantly. I think it's made an appearance in 99% of my posts thus far. There's just no substitute for fresh garlic, and you don't have a reason to avoid it when you don't have to peel the garlic! Again, all of the herbs and spices go in a Pinch Bowl. My work surface is the Large Grooved Cutting Board, and it rests right across my sink. Love. This. Cutting. Board!

If you don't have the 4 1/2-inch Serrated Knife, let me highly encourage you to check it out. Tomatoes are no match for this blade! You know how you pay for tomatoes by the pound? You know what makes them really expensive? Wasting half of them because you cut the entire top instead of popping the stem out. The Core & More makes quick work of stemming my tomatoes, and it's a true blessing in the summer when strawberry season comes along.

Oil, anyone? The Easy Read Mini Measuring Cup is awesome because it measures, but it also acts as a prep bowl when I go to brush the oil. I've got my tomatoes in the Large Bar Pan, and they're about to become amazing. That's the Chef's Silicone Basting Brush I'm using, by the way.

There's no way to get around the fact that onions are annoying. They just are. Papery little skins, stinky smells, tear-enducing chemicals... Anyway, if you have to cut onions, you might as well make it easier on yourself by using a good knife. This is the 5" Santoku, and it's my favorite of the Forged Cutlery Collection. I'm just quartering the onion, and I'll use the Food Chopper to make it fine. This is the ultimate protection against tears, and it goes in the dishwasher when I'm finished! Beside my onion station, I've got broth and wine measured into Easy Read Measuring Cups. Yes, I'm using white wine instead of red. Why? Because it's what I had in my kitchen, and I figured it didn't matter much. No, I'm not a chef, just a girl who likes food and is too cheap to buy special wine for 1/4 cup.

The onions are doing their thing in the 8-Qt. Stockpot. I can't say enough about the Executive Cookware Collection. Just try it, and you'll be amazed! The spoon I'm using is from the Basic Nylon Tool Set, and I don't have to worry about it melting when I walk away from the onions. Spoil me!

My kitchen started to smell amazing, and then I pulled these beauties out of the oven and got super excited. I mean, I roasted a pan of tomatoes, and they're about to be soup! That's just great! For everyone who asks me if you can use Stoneware with vegetables, here's the proof. The Large Bar Pan loves tomatoes... and meat... and cookies... and anything else that goes in the oven.

The Measure-All Cup is one of my favorite tools. Push it to the measurement you want, fill it with the substance you hate dealing with (tomato paste, peanut butter, mayonnaise...), and push it out. The Stainless/Silicone Sauce Whisk is great for stirring everything together because I don't have to worry about scratching my pot. Again, this is the 8-Qt. Stockpot.

After simmering everything together a little while, I have the most amazing soup of all time. This is great when it's fresh, but it's even better the second day after the ingredients have married and birthed extra flavor babies.

Make this. Tell me what you think. Do it!

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