Roasted Tomato Black & Tan Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 10 tomatoes, roasted and charred
- 2 white onions, roasted and charred
- 2 carrots, roasted and charred
- 2 bay leaves
- 1 quart heavy cream
- 1⁄4 gallon water
- 2 teaspoons salt (to taste)
- 2 teaspoons pepper (to taste)
- 1⁄4 lb flour
- 1⁄4 lb butter
- 1⁄4 cup brown sugar
- 12 ounces dark beer (see directions for brand recommendations)
- 12 ounces beer (light but NOT lite! (see directions for brand recommendations)
directions
- Preheat oven to 400 degrees F.
- Season the vegetables.
- Slice the bottom (root) off the onions. Slice the stem end off the tomatoes and score the top (cut an "X") so the tomato can expand.
- Place on a roasting pan and roast until dark (35-40 minutes).
- For a darker, more flavorful soup, let the vegetables begin to char.
- Make a white roux: melt the butter in a sautee pan on medium heat, then add the flour, mix and stir, until the flour cooks but retains a light color (about 5-7 minutes).
- NOTE: You may not need to use all the roux. You can freeze it for use some other time.
- In a large stock pot (should be able to hold more than 1.5 gallons) mix the heavy cream, water, brown sugar, and beer. Bring to simmer -- DO NOT allow the liquid to boil.
- Add vegetables.
- Puree the mix, preferably with an immersion blender in the stock pot. If you need to use a stand blender, put in small batches (no more than 1/3-1/2 the volume of the blender container), so you don't send hot liquid all around and burn yourself.
- Choose the consistency you'd like: for a puree, leave as is; for a bisque, strain through cheesecloth or use a chinois (metal strainer).
- With the soup back in the stockpot under heat, add the roux gradually and stir, watching for the soup to thicken.
- Season with salt and pepper to taste.
- Serve and enjoy!
- Recommendations for beer: DARK -- Guinness is preferred, for authenticity and flavor, but any really dark beer will do. LIGHT -- Harp will give you authenticity, but is expensive and sometimes hard to get; Yuengling Lager or Sam Adams Lager are good domestic alternatives.
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RECIPE SUBMITTED BY
Gandalf The White
Indianapolis, Indiana