Amazingly Delicious Tomato Soup
Almost Spring
As much as I enjoy warm weather, there’s just something ethereal about Fall and Winter. Maybe it’s the hazy fog that tends to roll through on cool misty mornings. Or maybe it’s the falling snow during Winter creating a fairytale landscape. Either way, I find the two seasons to be most agreeable to a hearty and warming soup.
Tomato Soup
My only experience in making soups when I was young was opening the Campbell’s soup can and then heating the contents of said can in a sauce pan. It was one soup offered by Campbell’s in particular which I could never find again was a tomato basil soup with oregano. To my palate, it was one amazing dish and no matter how hard I tried to find it, I never could. And from that memory, this tomato bisque was born.
Ingredients
- 7 Roma tomatoes
- 2 Red Bell Peppers
- 1 Red Onion
- 1 bulb of garlic
- 1 shallot
- 2 cups of chicken broth
- 1/2 cup of heavy whipping cream
- 1 tablespoon of Thyme
- 1 tablespoon of dry Basil
- 1 tablespoon of oregano
- 1 teaspoon of cayenne pepper (optional)
- 1 teaspoon of red chili flakes (optional)
- Salt and Pepper to taste
- Olive Oil
Instructions
Cut the Roma tomatoes in half along with the bell peppers, coat with all the above mentioned seasonings and olive oil. Roast all the vegetables in 450°F oven for 25 minutes, lower to 400°F then roast another 20 minutes (ovens will vary) Place in the blender in batches at a time being careful of the heat and steam created by the vegetables. Blend until smooth. In a 5 quart pan, add some olive oil and lightly toast the oven roasted garlic until fragrant, about a minute. Pour in your blended vegetables, add the chicken broth and heavy cream. More if the soup is too thick. Simmer for one hour on low.
