Roasted Tomato Soup

Roasting Time Oven – 30 minutes at 440

Saute time – 10 minutes

Simmer time 20 minutes

A delicately smooth zesty sensation that makes you calm and happy.  Excellent as an appetizer or soup with a grilled cheese sandwich. Per my husband, it is the best soup he has ever tasted.  My neighbor says it is very rich and oh-so-delicious.

Ingredients

2 lbs Roma tomatoes quartered

4 tablespoons olive oil

1 large, sweet onion chopped

½ large onion sliced

2 teaspoons salt

1/4 teaspoon black pepper

1 ½ tablespoon oregano

2 tablespoons unsalted butter

2 ribs of celery cut lengthwise. Remove the white bottoms and cut a little off the top.  Then cut into ½ inch pieces

2 medium carrots cut into ½-inch slices

2 tablespoons minced garlic or 6 cloves of garlic

2 tablespoons dried basil or if using fresh 1/2 cup finely chopped

¼ teaspoon crushed red pepper

2 cups of reduced-sodium chicken stock

1 tablespoon red wine vinegar

1 tablespoon sugar

2/3 cup heavy cream

3 ounces pecorino cheese shredded

4 tablespoons olive oil

1 ½ teaspoons salt (1/2 teaspoon of this is for roasting the tomatoes)

Preparation

Preheat oven to 440 degrees

1. On a single-layer baking sheet arrange 2 lbs of fresh quartered tomatoes and the sliced onion along with 2 tablespoons olive oil, 1/2 teaspoon salt
2. Bake tomatoes in the oven for 30 minutes at 440 degrees
3. Chop the remaining onion, and carrots, and mince the garlic
4. If using fresh oregano, then chop and set aside
5. Heat a large soup pot with 2 tablespoons of oil and 2 tablespoons of butter on medium heat
6. Once the butter is melted into the olive oil, sauté the carrots, onions, and celery for 10 minutes. Make sure to stir occasionally
7. Add the chicken stock, tomato sauce, red wine vinegar, sugar, oregano, and salt, to the soup pot along with the roasted onions and tomatoes.  Make sure you also include any juices from the baking sheet.
8. Simmer the soup for 20 minutes on medium heat. Stir occasionally.
9. Once done you will need to puree the soup. When you puree the soup only fill the blender halfway.  Once pureed pour into a large soup bowl.  Continue in batches to fill the blender halfway and blend until all the soup has been blended. 
10. Add the heavy whipping cream and 2 ounces of pecorino cheese to the soup.  Stir and serve.
11. If anyone wants any additional shredded cheese then put some pecorino cheese in a separate bowl so it can be sprinkled on top once it is served.