I still have not mastered Steak. Actually, I haven't tried again. But I did find another soup recipe that sounded so awesome and I figured, "Hey, Soup, I can do." So I did. Let me tell you (no offense Campbell's), but this is WAY better than the 'schlopp' tomato soup from a can. And not too hard either:
Roasted Tomato Soup:
6 cups (3 pints) cherry tomatoes
3 tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup chopped onion
1 (28-ounce) can diced tomatoes
4 cups chicken broth
1/2 tsp thyme
1 cup whipping cream
Heat oven to 400 degrees. On a baking sheet, combine the cherry tomatoes, 2 tbsps of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shrivelled with brown spots, about 35 to 40 minutes.
In a large pot, heat the butter and the remaining tbsp of oil over medium heat. Add the garlic and onion and saute until softened, about 6 minutes. Add the canned tomatoes with their juice, the brother, thyme and roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil then reduce the heat and simmer, partially covered for 40 minutes.
Using a food processor or blender, puree the soup until it's smooth. Retun it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.
Ladle soup into bowls.
Serve with Grilled Cheese Sandwiches.
The awesome part was adding some of my Jalapeno Pesto on the grilled-cheese sandwiches. Makes them zippy!
Oh so good, and the baby Critic loved it. Even the Sous-Chef, who is not a huge fan of tomatoes, said this was the best tomato soup he'd ever had. I'll take that. Soup is what I know.
