Italian Roasted Tomato Soup
Yield: Approximately 10 (12 oz.) servings
Prep time: 1 hour
Cooking time: approx. 3 hours
Ingredients:
- Olive oil 1 Tb.
- Tomatoes 3 lbs. ripe, quartered
- Onions 2 large, sliced
- Shallots 2 large, sliced
- ITALY SPICE BLEND 2 TB
- Fennel 1 bulb, sliced
- Celery root 1 root, sliced
- garlic 1 bulb, peeled and sliced thinly
- Red wine 2 cups
- Water 2+ quarts to adjust consistency
- Salt and pepper To taste
- Basil, parsley, chives, and oregano to taste, chopped
Method:
- Preheat oven to 425 degrees.
- Place large empty roasting pan in the oven and heat for 10 minutes.
- Add olive oil to pan and put back into oven until smoking.
- Put onions, shallots, and garlic into pan - should hear a “tzzz...”.
- Place back into oven for 10 minutes, STIRRING every 3-4 minutes.
- Add fennel, celery root, and tomatoes. Stir together and roast 30-40
- minutes.
- Add ITALY SPICE BLEND and roast another 10 min.
- Add wine and scrape bottom of roasting pan to bring up roast flavor.
- Transfer into large soup pot.
- Add water and simmer for 1.5 to 2 hours.
- Puree in blender.
- Put back into pot adjust w/more H20 if needed.
- Season w/salt and pepper and fresh herbs.
- Simmer 5 minutes and serve.
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