Wednesday, March 14, 2012
ROASTED TOMATO SOUP
This illustration was part of a proposal for a project that didn't go through, so I wanted to share it here today. I bought an immersion blender before Christmas last year and it has been my best friend in the kitchen ever since. The thing that I really like about soup is that they are really easy to customize and pretty difficult to screw up. Feel free to use more or less of pretty much anything in this recipe. The only thing that I recommend that you leave in is the butter! I recently discovered that a pat of butter is the secret to making tomato soup awesome.
Roasted Tomato Soup
4 tomatoes, halved
1 onion, peeled and halved
4 cloves of garlic, peeled
1 quart vegetable or chicken stock
2 cups red wine....or more
1 cup fresh basil, lightly torn
2 tablespoons butter
Salt and pepper
Preheat oven to 425˚F.
Spread tomatoes, onions, and garlic cloves in a single layer on a baking sheet. Roast for 30 minutes, turning once.
Transfer to medium stock pot and add stock and wine. Bring to a boil and then simmer for 20 minutes.
Remove from heat and stir in butter and basil. Using an immersion blender, blend until desired consistency.
Add salt and pepper to taste.