Roasted Tomato Soup
6C cherry tomatoes
3Tbsp olive oil
1 tsp salt (needs more than this)
1/2 tsp pepper
2 Tbsp butter
2 cloves garlic, minced
1C chopped onion
28oz diced tomatoes
4C chicken broth
1/2 tsp thyme
1C heavy cream
Heat oven to 400. On baking sheet combine cherry tomatoes, 2Tbsp olive oil and S/P. Toss to coat evenly, spread in single layer. Raost until shriveled with brown spots - about 35-40 minutes.
In large pot, heat butter and remaining oil. Add garlic and onion - saute until soft - about 6 minutes. Add canned tomatoes, broth, thyme and roasted tomatoes (including any liquid on baking sheet). Bring to boil and reduce heat and simmer 40 minutes.
Use food processor, puree soup until smooth. Return to pot and stir in cream. Without letting it boil, warm on medium, stirring often, until steaming. Add more salt and pepper.
Creamy Tomato Bisque
2C water
14oz whole, peeled tomatoes
1/2C chopped celery
2Tbsp chopped onion
5tsp chicken bouillon
2 medium fresh tomatoes - diced
1/4C butter
3Tbsp flour
2C half-half
1Tbsp sugar
In large pot, combine water, whole tomatoes, celery, onion and bouillon. Cover and simmer 20 minutes. Puree mixture. Cook fresh tomatoes in butter for 5 minutes. Puree these or leave chunky. Melt remaining butter and stir in flour. Add cream, over low heat - cook and stir until thickened. Add all tomato mixtures and sugar. Heat through - DO NOT boil.
