Roasted Tomato Soup with Spinach Pesto

When things are down and out in Beverly Hills or wherever you just happen to be, there's nothing better than a bowl of Tomato Soup. Good old Campbell's used to be the go to soup of choice in our house, but darn it, there's a new kid on the block.

From one of my favorite cookbooks, Idaho A la Carte, this soup starts with tomatoes roasted for 20 minutes in a hot oven until their edges are brown and crispy along with garlic, oregano and basil. Pureed in the food processor, and joined by red wine, sauteed onion, tomato paste and chicken stock the soup is finished with creamy ricotta cheese, whipping cream and lots of parmesan.

It is incredibly rich in flavor, smooth and silky on the tongue and quite honestly unbelievably soul satisfying, so good the big guy didn't even complain about the fact it was meatless! A dab of fresh spinach pesto puts this bowl of yum right over the top and for certain would help it qualify as a perfect addition to your Holiday table.

As for us, we're all about tradition so we had our soup with dippers - some gooey crispy perfectly golden grilled cheese sandwiches, loaded with sharp cheddar and creamy Velveeta. Is there anything better? Download Roasted Tomato Soup woth Spinach Pesto

Roasted Tomato Soup with Spinach Pesto (adapted from Idaho a la Carte)

Soup:

1-1/2 pounds ripe roma tomatoes (about 10)

5 tablespoons olive oil, divided

3 cloves garlic, minced

1/2 teaspoon each dried oregano, basil and Italian seasoning

1/2 teaspoon coarse ground black pepper

1/4 cup water

½ cup finely chopped onion

1 cup chicken broth

More oregano, basil and Italian Seasoning to taste

1/4 teaspoon red pepper flakes

1/4 cup dry red wine

1/2 cup tomato paste

1/2 cup ricotta cheese

1/2 cup whipping cream

1/4 cup freshly grated parmesan cheese

Salt as required

Preheat oven to 475. Core tomatoes, cut in half and place cut side down on flat baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with garlic, oregano, basil, Italian season and black pepper. Roast for 20 to 25 minutes, or until tomatoes start to brown around the edges. Remove from oven and transfer to food processor, scraping browned bits off bottom of pan and transferring those as well. Add water to baking pan and swish to get all the good stuff. Add to tomatoes in food processor. Process until not quite smooth leaving small chunks and black specks.  Set aside.

In a medium saucepan heat remaining two tablespoons olive oil. Sauté onion until soft – about 5 minutes. Add pureed tomatoes, chicken broth, seasonings, red wine and tomato paste. Whisk to incorporate well, then whisk in ricotta, whipping cream and parmesan. Reheat over low heat, stirring occasionally to prevent curdling. Taste for seasoning and add salt as required. Serve topped with a dab of spinach pesto.  Serves 4

Spinach Pesto:

5 ounces fresh spinach, washed and dried (1/2 package)

1/4 teaspoon salt

2 cloves garlic, minced

1 tablespoon butter

3 ounces pine nuts (toasted)

1/3 cup grated parmesan cheese

1/4 cup olive oil

Puree the spinach, salt, garlic, butter, pine nuts and cheese in a food processor until smooth. With the motor running add olive oil slowly and process until completely blended.

 

 

Comments

[Nanan]

From what I have been told - there is no comparison - once you make a tomato soup from scratch - there is no going back to the canned stuff... Looks like it got cooler in Hell - did it?

[June]

I think you're right Lea, although it does take some time to put together. Hell has cooled significantly at least weather wise. It was mid-70's yesterday but the evenings cool down quickly. Low tonight of 39...I can't wait to be COLD!

[Mags]

Looks like comfort food to me.... and you've definitely needed it hon.

[June]

Hard to believe that Dickens wrote this in the 1800's and it applies so well today "It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair, we had everything before us, we had nothing before us, we were all going direct to heaven, we were all going direct the other way - in short, the period was so far like the present period, that some of its noisiest authorities insisted on its being received, for good or for evil, in the superlative degree of comparison only." ...never mind that I still remember it. Good old high school English! LMAO