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Spicy Roasted Tomato Soup
Yield: 4 servings
Ingredients:
2 ½ Ib tomatoes
1 red onion sliced
1 carrot chopped
3 garlic cloves
½ cup olive oil
1-quart vegetable broth
3 Tbsp unsalted butter
1 tsp chopped rosemary
1 tsp chopped thyme
¼ tsp crushed red pepper flakes
1 bay leaf
Salt and pepper to taste
Flash Fried sage leaves and olive oil (optional garnish)
Directions:
Preheat the oven to 450 degrees F.
Begin to core and slice the tomatoes in half. Add them into a large bowl along with the sliced red onion, chopped carrot, and garlic cloves. Toss with olive oil and salt and pepper until evenly coated. Arrange the mixture on a sheet pan and transfer to the oven for 20 to 30 minutes until caramelized.
Once the tomato mixture is caramelized, transfer it to a heavy-bottom stockpot. Add ¾ of the vegetable broth to the pot, the herbs, and butter. Bring the soup to a boil, then reduce the heat and let it simmer for 15 to 20 minutes, or until the liquid has reduced by a third. Off the heat, use an immersion blender (or a food processor/blender) to puree the soup until smooth and put back on the heat. Adjust the consistency with the leftover stock, if necessary. Season with salt and pepper.
For a garnish, ladle the soup into bowls or coffee mugs. Carefully lay 1-2 fried sage leaves on top of the soup, and then drizzle with a little olive oil (about one tsp).
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