Ape's Swim Club for Grilled Cheese
Originally Posted by Robstar
10 to 12 Roma Tomatoes (cut in to chunks)
1 stalk Celery (finely chopped)
1 large Carrot (finely chopped)
1 large Red Onion (finely chopped)
4 cloves Minced Garlic
2 Cups Chicken Stock
1/2 Cup Red Wine
1/2 Cup Heavy Cream
4 tbsp. Olive Oil
2 tbsp. Butter
1 Bay Leaf
1 tsp. Smoked Paprika
1 tsp. Cumin (preferably Roasted Cumin)
1 tsp. Oregano
2 tbsp. fresh Rosemary (finely chopped)
1/4 Cup fresh Basil (chopped)
1/2 tsp. Crushed Red Pepper
Salt & Pepper (to taste)
Preheat your oven to 450 degrees. Cut your Roma tomatoes into chunks and arrange in a roasting pan. Drizzle 2 tbsp. of olive oil over your tomatoes, and sprinkle with your smoked paprika, cumin, oregano, and salt. Roast for 15 to 20 minutes.
Over medium-low heat, heat the remaining 2 tbsp. of oil. Add the crushed red pepper, then sauté celery, carrot, and onion until soft. Add minced garlic and rosemary and cook for 1 minute.
Add red wine and scrape any brown bits off of the bottom of your stockpot. Then add the roasted tomatoes, stock, bay leaf and butter and simmer with the lid on for 20 to 30 minutes.
Remove the bay leaf, add your chopped basil, and then purée. Once puréed, add your cream, hit with some fresh ground pepper, and remove from heat. *be sure NOT to add the cream before puréeing or else you'll create air pockets that will ruin the consistency of the soup
Serving Suggestion: Top with a dollop of sour cream and some chopped Applewood-smoked bacon OR make some grilled cheese sandwiches and cut them into crouton-sized chunks.
cool thing about this particular soup is that if you skip
adding the cream, the soup will double as a great sauce for pasta dishes.