Ok. So not a pot roast. No no. Although the meat lovers out there would salivate over a juicy pot roast done to perfection, my idea of a fabulous roast includes vegetables.
Slide over carnivores, and feast your taste buds on this not so traditional method of roasting, but in my opinion offers a far greater taste than a hunk of meat. No offense.
Charred Tomato Soup [adapted from Rachael Ray]
6 ripe plum tomatoes, halved
1 small red onion
2T EVOO, and extra for drizzling
1/2 t crushed red pepper flakes
3 garlic cloves, chopped
1 quart chicken stock or broth
1 cup heavy cream (or half-and-half, regular or fat-free)
20 fresh basil leaves, shredded or torn
Preheat the broiler to high.
Arrange the plum tomato halves skin side down with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip and continue to broil for 3 minutes or until the tomatoes and onions are slightly charred.
Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth.
Preheat a soup pot over medium high heat. Add the 2T of EVOO, garlic and the 1/2 tsp of red pepper flakes. Saute the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes.
When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper.
This soup is amazing. It actually calls to be served with pesto-prosciutto stromboli's, which I admit are equally delicious. However, posting a recipe with meat would defeat the purpose of my intent for this to be vegetarian-minded. But really. This soup is awesome and perfect this time of year. It also freezes really well. I often double or triple the recipe and freeze several containers.
Enjoy. No filet but just as delish!
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