Gourmet Garlic Roast Tomato Soup
"Save the Campbell's cans to decorate your pantry"
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 large ripe tomatoes
- 1 anchovy fillet
- 1⁄4 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 yellow onion, peeled and diced
- 2 tablespoons olive oil
- 1⁄2 cup cherry tomatoes, stems removed
- 4 fluid ounces extra virgin olive oil
- 1⁄4 cup fresh basil leaf
- 8 fluid ounces heavy cream
- 3 cloves garlic
- 3 tablespoons grated parmesan cheese
directions
- Cut the large tomatoes in half and gently squeeze to remove most of the seed and juice.
- Soak the anchovy in warm water to soften and remove excess salt.
- When softened, peel the filets from the bones and chop one finely for the soup.
- Heat a suitable pot over medium heat and add the olive oil.
- Add the garlic, anchovy and chili flakes and sauté for aroma.
- Add the onions and cook, stirring regularly, until the onions become soft and brown.
- Add the tomatoes, bring to a simmer and reduce the heat.
- Stir regularly until the tomatoes completely break down.
- At the same time, toss the cherry tomatoes in the virgin olive oil, season them with salt and pepper, and then roast in a hot oven on a baking sheet until they begin to burst open then add them to the pot.
- When the tomatoes have completely broken down, add the basil and stir into the soup.
- Puree the soup in a blender and then strain through a fine sieve to remove seeds, skin, etc.
- Finally, season to taste with salt and pepper and finish with a touch more virgin olive oil to smooth the texture.
- Prepare the garlic cream by combining the garlic and cream in a small pot and bringing to a boil.
- Reduce the heat and simmer until the cream is reduced in volume to about 1/3 of original volume and the garlic cloves are very soft.
- Remove from the heat and strain through a small fine sieve, forcing the cloves of garlic through with a spoon or spatula.
- Stir in the Parmesan cheese and season to taste with salt and pepper.
- To serve, heat the soup and ladle into four warm bowls.
- Drizzle the garlic cream over the soup in a decorative pattern and sprinkle a bit of Parmesan cheese over the top.
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RECIPE SUBMITTED BY
Millereg
Christmas Island
Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor.
Liza at Recipezaar
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No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year.
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Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment.....
.
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Chairman Kaga:
When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex”
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Chef Paula Deen:
When she says “awl”, she really means “oil”.
When she says “y’all”, she really means “everyone except m’all”.
When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”.
And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”.
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Emeril Lagasse:
When he says “confectionery sugar’, he really means “confectioners’ sugar”.
When he says “pappa-reeka”, he really means “paprika”.
When he says “inside of”, he really means “in”.
When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts.
When he says “cardamin”, he really means “cardamom”.
When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”.
When he says “that www dot food thing”, he really means “I flunked Computerese 101”.
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Iron Chef Morimoto:
When he says “Foo Netwu”, he really means “Food Network”.
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Dessert Dude Jacques Torres:
When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.)
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Spit Boy Jamie Oliver:
When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”.
When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”.
When he says “rocket”, he really means “an older weapon being used in Iraq”.
When he says “Fewd Netwuk”, he really means “Food Network”.
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Numerous chefs:
When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc.
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Giggly-Wiggly Rachael Ray:
When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”.
When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”.
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Two Fat Ladies:
When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”.
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Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
