Monday, March 19, 2012

Roasted Tomatoey Goodness

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I love tomato soup. Not a huge fan of the condensed version in a can, but other than that I'll go for just about any type of tomato soup. Once I got into cooking, I started hunting down recipes for tomato soup and found a couple of great ones. I've posted them from time to time, like this one: Oh How I Love the Tomato, and I've found another fantastic one that might be my new reigning favorite.

The original recipe is from Jeff Mauro, one of Food Network's newest stars and his shtick is making a sandwich out of everything. However, he put this soup together on one of his shows to go with a sandwich and I was hooked - it looked amazing!

I switched up a few things, but the basic recipe is the same. If you want a slightly lighter version, just leave out the cream to finish and use olive oil instead of butter. The roasted flavor of the veggies in the soup really comes out well and complements so well with the marsala wine, it really makes the soup unique.

Roasted Tomato Bisque


Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and roughly chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon cayenne pepper
4 cloves garlic, minced
2 tablespoon tomato paste
2 tablespoons marsala wine
One 28-ounce can diced tomatoes
2 cups chicken broth (divided)
1/4 cup heavy cream


Preheat the oven to 400 degrees F. In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper.

2. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

3. Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the cayenne pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the marsala and cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes.

4. Add the roasted vegetables, crushed tomatoes and 1 cup chicken broth. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes. Remove from heat, add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add up to a cup more chicken broth to adjust the consistency to how you like it before serving.

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