Roasted Tomato Soup

                                            Roasted Tomato Soup

2 quarts

Ingredients

3x28 oz. Cans diced tomatoes, drained, and chopped

1 Spanish onion, diced (2 cups)

3 cloves garlic, minced

6 carrots, diced (2 cups)

3 Tbsp. olive oil

6 cups chicken broth

1 Russet potatoes, peeled and diced

Salt and pepper to taste

½-1 Cream

Parmesan Frico

Procedure

Pre-heat oven 450 degrees F.

1.      Combine tomatoes, onions, garlic, carrots, and olive oil. Turn onto a shallow roasting pan and roast for 40-45 minutes turning occasionally.

1.      Turn tomato mixture, potatoes, and chicken broth into a soup pot. Bring soup to a boil, reduce heat and simmer uncovered 25-30 minutes. Adjust seasoning Puree soup add cream and parmesan frico.  

Parmesan Frico

1 ½ cup shredded parmesan

½ tsp. cracked pepper

Combine cheese and pepper, Place the mixture in healthy Tbsp. mounds on to a silpat lined sheet pan. Bake 8-10 minutes Pre-heat oven 400° F. or until golden brown. Use as directed above.

VARIATIONS

Roasted Tomato & Orange Soup: Add 2 Tbsp. orange zest and 1 cup orange juice to step 2. Decrease chicken broth to 5 cups. Puree soup and serve with orange zest garnish.

Creamy Roasted Tomato & Basil Bisque: Puree soup and add ¼ cup pesto. Heat through and serve.

Kathleen K. Sanderson