Will12785
Red Skull Member
Ingredients:
3 lbs Roma tomatoes
2 bulbs garlic
1 yellow onion
2 carrots
2 cups chicken stock
2 tbs butter
2 tbs flour
Salt
Italian seasoning
Directions:
1) cut the tomatoes in half and put them on a baking sheet, crush up 1 of the bulbs of garlic and put them on the tray with the tomatoes. Drizzle with olive oil, salt, and Italian seasoning. Put them in the oven on 450 to roast for 25 minutes. If you have a broiler that works good too, or one of those fancy pizza ovens you can fire roast them.
2) dice the carrots and the onions and mince the second bulb of garlic. Melt 2 tbs of butter in a large pot. Add the Minced garlic first, after a minute add the onion. After 5 minutes add the carrots. Salt the veggies heavily while you sauté.
3) next you want to sprinkle in the flour. Your going to make what's called a rue. It will absorb all the liquid and will burn a little and stick to the pan. That's what you want to happen. Just keep stirring. Add the flour a little at a time, don't just dump it all in.
4) after the flour is stirred in pour in the stock. You'll deglaze the burnt on bit with the stock. Mix it up and let it simmer. At this point take your roasted tomatoes and garlic out of the oven.
5) transfer all the tomatoes and garlic into the pot. Scrape in any juices from the baking tray.
6) for this step I used an immersion blender. It makes life wayyyy easier. If you don't have one put everything in a blender then transfer back into a pot. Don't burn yourself.
At this point your pretty much done. Let the soup simmer in the pot a little while and serve. If you like fresh Parmigiano cut the rind off and toss it in the pot to simmer while you make grilled cheese. Be careful because the soup will burn. Grate a little fresh Parmigiano on and garnish with parsley if your feeling fancy.
3 lbs Roma tomatoes
2 bulbs garlic
1 yellow onion
2 carrots
2 cups chicken stock
2 tbs butter
2 tbs flour
Salt
Italian seasoning
Directions:
1) cut the tomatoes in half and put them on a baking sheet, crush up 1 of the bulbs of garlic and put them on the tray with the tomatoes. Drizzle with olive oil, salt, and Italian seasoning. Put them in the oven on 450 to roast for 25 minutes. If you have a broiler that works good too, or one of those fancy pizza ovens you can fire roast them.
2) dice the carrots and the onions and mince the second bulb of garlic. Melt 2 tbs of butter in a large pot. Add the Minced garlic first, after a minute add the onion. After 5 minutes add the carrots. Salt the veggies heavily while you sauté.
3) next you want to sprinkle in the flour. Your going to make what's called a rue. It will absorb all the liquid and will burn a little and stick to the pan. That's what you want to happen. Just keep stirring. Add the flour a little at a time, don't just dump it all in.
4) after the flour is stirred in pour in the stock. You'll deglaze the burnt on bit with the stock. Mix it up and let it simmer. At this point take your roasted tomatoes and garlic out of the oven.
5) transfer all the tomatoes and garlic into the pot. Scrape in any juices from the baking tray.
6) for this step I used an immersion blender. It makes life wayyyy easier. If you don't have one put everything in a blender then transfer back into a pot. Don't burn yourself.
At this point your pretty much done. Let the soup simmer in the pot a little while and serve. If you like fresh Parmigiano cut the rind off and toss it in the pot to simmer while you make grilled cheese. Be careful because the soup will burn. Grate a little fresh Parmigiano on and garnish with parsley if your feeling fancy.
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