Clinton Kelly's Cream of Tomato Soup
This is great when tomatoes aren't in season as it uses San Marzano Tomatoes- once they are roasted it comes together in 15 minutes. What you can't see really well is those croutons are actually grilled cheese sandwiches cut up into pieces !!!! Spectacular !! Another comfort meal for Katie.
2 28-ounce cans San Marzano Tomatoes (whole and peeled)
1 large White Onion (sliced thinly)
8 Garlic cloves (peeled and smashed)
Olive Oil
Salt and Pepper to taste
3 cups Chicken Stock
4 sprigs fresh Thyme (leaves picked)
3/4 cup Heavy Cream
1/2 cup picked Basil Leaves
Preheat the oven to 400 degrees F. Drain the tomatoes, reserving the juice. Cut the tomatoes in half. Toss in a medium size bowl with onions and garlic and about 4 tablespoons of olive oil. Liberally sprinkle with salt and pepper.
Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
Garnish with basil strips OR like I did with grilled cheese croutons!
Spread evenly on a baking sheet and roast until onions turn brown, about 30 minutes, stirring halfway through to prevent burning.
Transfer the tomato mixture to a large heavy bottomed pot. Add the reserved tomato juice, stock and fresh thyme leaves. Let simmer for about 15 minutes. Blend until smooth, taking care not to splatter the hot soup. Add heavy cream and return to a simmer, but do not boil. Adjust the seasoning.
Garnish with basil strips OR like I did with grilled cheese croutons!
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