Roasted Tomato Soup

Roasted Tomato Soup - Vellutata di Pomodori

Recipe:

Nothing beats a warm plate of soup especially when the weather gets colder. Who would not welcome a hot plate of this creamed, roasted cherry tomato goodness? Caramelized to perfection inside the wood-fired oven, these sweet cherry tomatoes are easily and quickly transformed into the silkiest, smoothest and full of flavor bisque like soup. No need to wait any longer, so let's get started!

Supplies:

Ingredients:

1 kilo cherry tomatoes
5 Roma tomatoes
1 medium sweet onion
6-7 garlic cloves
1 bay leaf
10 basil leaves
900 grams chicken or vegetable stock
100 grams water
2 Cayenne peppers - totally optional
Salt to taste
Pinch of sugar to cut down on acidity
Olive oil
Creme fresh for topping or a dollop of sour cream

Directions:

Preheat The Marinara Wood-Fired Pizza Oven to 400°-425°F - 200°-218°C.
Roughly chop the onion and cut the Roma tomatoes in half. The creamed tomato soup is delicious with just cherry tomatoes, but we had some Roma tomatoes that needed to be used.
Place the onions, cayenne peppers (optional), Roma and cherry tomatoes on a baking sheet, along with the garlic "in camicia" or with the skin on.
Drizzle everything well with olive and add salt to taste.
Make sure to check the temperature of the oven with the infrared thermometer. If the oven is too hot open the damper on the chimney. One can also remove the hot coals from the oven with the ash shovel.
Once the oven temperature is right, place the pan in the preheated oven, close the door and allow the oven to do its magic. Roast for 25-30 minutes, rotating the pan halfway through. Keep an eye on the tomatoes to ensure they will caramelize but not burn.
In the meantime heat the vegetable stock in a pot with the bay leaf. Allow to simmer.
Remove the tomatoes from the oven and carefully peel the skin off the garlic. Set aside the roasted tomatoes still on the vine, as these will be used for garnish.
Transfer the tomatoes, onions and garlic into the vegetable stock. The cayenne peppers can either be added or omitted. Be sure to scrape up all of the reduction still left in the pan as well as all the last bits of goodness as these are filled with intense flavor. Stir every bit of this PURE GOLD into the broth as well and allow to simmer for 5 minutes.
Add the fresh basil leaves to the tomatoes. Sprinkle a little sugar to cut down on any possible acidity and check for saltiness.
With a handheld immersion blender, cream everything together until very smooth and silky.
Finally pour the heavy cream into the pot, stir and allow the creamed toamto soup to come to a gentle simmer. Top with a good drizzle of olive and serve with crunchy bread. Enjoy!

Buon Appetito!

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Roasted Tomato Soup

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You will need:

The Marinara Wood-Fired Pizza Oven
Baking sheet pan
Infrared thermometer
Large Pot
Immersion blender

Ingredients Needed

1 kilo cherry tomatoes
5 Roma tomatoes
1 medium sweet onion
6-7 garlic cloves
1 bay leaf
10 basil leaves
900 grams chicken or vegetable stock
100 grams water
2 Cayenne peppers - totally optional
Salt to taste
Pinch of sugar to cut down on acidity
Olive oil

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Directions

Preheat The Marinara Wood-Fired Pizza Oven to 400°-425°F - 200°-218°C.
Roughly chop the onion and cut the Roma tomatoes in half. The creamed tomato soup is delicious with just cherry tomatoes, but we had some Roma tomatoes that needed to be used.
Place the onions, cayenne peppers (optional), Roma and cherry tomatoes on a baking sheet, along with the garlic "in camicia" or with the skin on.
Drizzle everything well with olive and add salt to taste.
Make sure to check the temperature of the oven with the infrared thermometer. If the oven is too hot open the damper on the chimney. One can also remove the hot coals from the oven with the ash shovel.
Once the oven temperature is right, place the pan in the preheated oven, close the door and allow the oven to do its magic. Roast for 25-30 minutes, rotating the pan halfway through. Keep an eye on the tomatoes to ensure they will caramelize but not burn.
In the meantime heat the vegetable stock in a pot with the bay leaf. Allow to simmer.
Remove the tomatoes from the oven and carefully peel the skin off the garlic. Set aside the roasted tomatoes still on the vine, as these will be used for garnish.
Transfer the tomatoes, onions and garlic into the vegetable stock. The cayenne peppers can either be added or omitted. Be sure to scrape up all of the reduction still left in the pan as well as all the last bits of goodness as these are filled with intense flavor. Stir every bit of this PURE GOLD into the broth as well and allow to simmer for 5 minutes.
Add the fresh basil leaves to the tomatoes. Sprinkle a little sugar to cut down on any possible acidity and check for saltiness.
With a handheld immersion blender, cream everything together until very smooth and silky.
Finally pour the heavy cream into the pot, stir and allow the creamed toamto soup to come to a gentle simmer. Top with a good drizzle of olive and serve with crunchy bread. Enjoy!