posted by marleah 03-13-99 5:20 PM
Roasted Creole Tomato Soup
serves 10
5 halved Roma tomatoes, remove stem
1 teasp. cayenne pepper
1 teasp. dried thyme
1 teasp. oregano
1 teasp. onion powder
1 1/2 teasp. dried basil
1 1/2 teasp. paprika
dash each white and black pepper
1/2 lb. chopped onions
1/4 Cup extra virgin olive oil
3 oz. elephant garlic, roasted (drizzled with oil, covered with foil and roasted in 350 degree oven 45 minutes until
soft)
8 Cups chicken stock
1 1/2 Cups heavy cream
1/4 Cup sugar
1/4 Cup tomato paste
1 Tbsp. salt
white roux: 4 Tbsp. butter and 6 Tbsp. flour
Lay tomato halves, cut side down, on two baking sheets and sprinkle with spice mixture (cayenne, thyme,oregano, onion powder, basil, paprika, pepper).
Broil until tomatoes are blackened.
In a large stockpot sauté the chopped onions in the olive oil until soft, then add the tomatoes and roasted garlic
and cook until tomatoes are soft, about 30 minutes.
Meanwhile, make white roux: in saucepan melt butter and stir in the flour with a whisk until bubbly and golden, reserve.
To tomatoes in pot, add the chicken stock, cream, sugar, salt, tomato paste and simmer 15 minutes.
Add half or more of the white roux to thicken the soup and bring to a boil, stirring.
Puree soup in blender and strain. Taste and adjust seasoning and serve with Parmesan croutons.
Parmesan Croutons:
1 loaf unsliced white/Italian bread, crusts removed and cut into 6" x 1" x 1" sticks
Olive oil
Parmesan cheese
Preheat oven to 375 degrees F.
Spray cookie sheet with Pam and place bread sticks evenly.
Brush each with olive oil and sprinkle liberally with the
Parmesan cheese.
Bake at 375 degrees for 15 minutes, then turn over and brush with a bit more oil and sprinkle with more cheese.
Bake 10 minutes more, or until crisp and golden.
Can be made in advance.