Introduction: Creamy Fire Roasted Tomato Soup
A delicious soup served with crostinis. Add alphabet letters for kids, mine love it.
1/4 cup of flour
1 yellow onion diced
2 tblspn garlic
1 tblspn thyme
4 or 5 tomatoes
1 1/2 cups of chicken broth
2 1/4 cups half n half
2 or 3 oz cream cheese
Step 1: Make Fire Roasted Tomatoes
Cut tomatoes in quarters and lay them with the skin facing up. Drizzle olive oil and using a brush spread olive oil over the tomatoes.
Step 2: Season Tomatoes
Using 2 tablespoons of chili powder, 1 tablespoon of Italian seasoning and salt and pepper season the tomatoes. Spread evenly to ensure uniformity of taste.
Step 3: Roast Tomatoes
Turn oven heat to broil and cook tomatoes in the oven for 15 to 20 minutes.
Step 4: Make a Roux
On medium low heat melt 4 tablespoons of butter in a pot and mix 1/4 cup of flour into a liquid like paste.
Step 5: Cook Onions
Add about a whole yellow onion diced and cook until they start to get translucent, no browning on onions so keep heat around mid low to not burn.
Step 6: Add Garlic and Thyme
Add garlic and thyme and cook for about a minute.
Step 7: Add Fire Roasted Tomatoes
Add fire roasted tomatoes (if homemade fire roasted tomatoes disregard sauce they cooked in) and raise heat to medium for 5 minutes. Stir occasionally.
Step 8: Add Chicken Broth
Add 1 1/2 cups of chicken broth and bring to a boil than lower heat to medium low. At this point your soup should be thick.
Step 9: Add Half and Half
Add 2 1/4cups of half n half and 2 to 3 oz of cream cheese (for a more creamy taste use 3oz for more tomato taste use 2). Raise heat to medium and stir in salt and pepper for taste. Cook for about 5 minutes while stirring frequently.
Step 10: Blend
Use a blender to get all the chunks of tomato finely ground into a liquid and enjoy !
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