Ingredients:
- 3 lb. plum tomatoes, cored and halved (i used canned tomatoes and was able to completely skip roasting them, although i am sure that is the tastier way to go... i was going for quick and convenient).
- 8 fresh thyme sprigs (i used chopped basil instead)
- 4 garlic cloves
- Salt and freshly ground pepper, to taste
- 5 Tbs. olive oil
- 1⁄2 cup mascarpone cheese (optional)
- 1⁄2 cup grated Parmigiano-Reggiano
cheese (optional) - 1 yellow onion, chopped
- 3 cups chicken stock
- 4 slices country-style bread, toasted (we made grilled cheese instead of toast)
Directions:
Preheat an oven to 275°F.
Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.
Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.
Pass the roasted tomatoes through a tomato press according to the manufacturers instructions. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.
Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of the cheese mixture.
Arrange the tomato halves, cut sides up, on a baking sheet. Scatter the thyme sprigs and garlic on top of the tomatoes. Season with salt and pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst, about 2 hours.
Meanwhile, in a small bowl, using a rubber spatula, stir together the mascarpone and Parmigiano-Reggiano cheeses until smooth. Cover and refrigerate until ready to use.
Pass the roasted tomatoes through a tomato press according to the manufacturers instructions. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.
Using a stick blender or blender, puree the soup and season with salt and pepper. Divide the soup among 6 warmed soup bowls and top each with a dollop of the cheese mixture.
Serves 6.
sorry to be kind of a cheater by not following the recipe and make it more confusing by still posting it. i figured there might be people who likes to follow recipes more exactly. otherwise, just make any tomato soup recipe you love.
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