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There’s nothing like a snowstorm to send many of us (who, me?) straight to the kitchen. I crossed my roasted tomato vodka sauce recipe with Tyler Florence’s soup recipe and am happy to share the result with you. It’s rich, delicious and warms up the house like nobody’s business. Make sure you have some nice bread on hand (plain or to grill with cheese) and let’s get cookin’!

ROASTED TOMATO SOUP

3 pints grape tomatoes
6 gloves garlic, peeled
1 large sweet onion, cut in half, then sliced
Olive oil to coat your baking dish
1 heaping teaspoon Kosher salt
1/2 cup vodka
2 cups chicken stock
1/2 stick butter (4 tablespooons–though I think 2 tablespoons would be plenty)
zest of one lemon

Preheat oven to 450 degrees F. Layer the onions, tomatoes and garlic cloves into a large roasting dish. Toss with olive oil and a generous teaspoon of Kosher salt.

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Roast for 20 minutes. Use tongs to move everything around, then roast for 10 more minutes. Add vodka to roasting pan after taking them out of the oven.

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Transfer everything in the roasting pan to a large stock pot . Add chicken stock, bay leaves and butter. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Remove bay leaves. Season with freshly ground black pepper and add lemon zest.

Remove from heat and blend the soup with an immersion blender until smooth. You can drizzle with a bit of heavy cream when you serve to take this straight over the top, but I promise this soup is super-rich and flavorful on its own. It would be lovely to garnish with fresh basil or parsley. Enjoy with your favorite bread or maybe even a grilled cheese. Stay toasty, amici!

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