Ingredients: |
Ingredients: Vegetable Stock:
1 yellow onion, peeled
4 carrots, trimmed and peeled
1 leek, trimmed and rinsed
4 large cloves garlic, peeled
2 bay leaves
10 black peppercorns
2 stalks of fresh thyme
2 quarts cold water
14 roma tomatoes
7 cloves fresh garlic peeled and halved
6 stalks fresh thyme, leaves only
1 tbsp. grapeseed oil (or other vegetable oil)
salt and pepper to taste
1 quart reserved vegetable stock
3/4 cup half an half
1/8 tsp. cayenne pepper
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Directions: |
Directions:For vegetable stock;
Combine first 8 ingredients in a large stock pot. Bring to boil. Reduce heat, cover and simmer 1 hour.
Meanwhile, prepare roasted tomatoes. wash and dry tomatoes., remove stems. Cut into quarters lengthwise. In a large mixing bowl, combine tomatoes, garlic halves and thyme leaves. Season with salt and pepper, sprinkle on the oil and toss until tomatoes are evenly coated.
Preheat oven to 300º line a sheet pan with parchment paper and spread tomato mixture evenly. Roast tomatoes for 3 hours. When stock has finished simmering, remove from heat and allow to cool. Strain through a fine strainer, discarding vegetables. Reserve strained stock. When tomatoes are done, combine 4 cups of reserved stock, half and half and cayenne pepper in a heavy soup pot. Add roasted tomatoes and bring mixture to a full boil. Stir occasionally. Remove pot from heat and allow to cool slightly. Using a stick blender, puree soup until smooth. ( if you don't have a stick blender, cool soup to room temperature and puree in batches in a blender or food processor).
Strain soup. Season to taste with salt and pepper. |
This recipe for Tomato Soup From Venue Bistro is from