Ingredients:
Two 28 oz cans whole tomatoes; drained
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots; quartered
Salt and freshly cracked pepper...Or just regular pepper if you don't want to get fancy... ;)
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
1 28 oz can crushed tomatoes
5 fresh basil leaves; finely chopped
1-2 cups chicken stock
1/4 cup heavy cream
Directions: Preheat the oven to 400 degrees F
1. In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots. Toss to coat. Season the vegetables with salt and pepper.
2. Place the vegetables on a silicone or parchment-lined baking sheet and roast until carmelized, about 30-40 minutes.
3. Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute.
4. Add the tomato paste and cook for 1-2 minutes. Then add the sherry and cook until the liquid has evaporated and the alcohol has cooked off, 1-2 minutes.
5. Add the crushed tomatoes, roasted vegetables, chopped fresh basil and 1 cup chicken stock. Season with salt and pepper. Cover and let simmer for about 15 minutes.
6. Add the heavy cream using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
Serve with a grilled cheese sandwich! (Fancy or simple, whichever your taste buds prefer!)
Ideas:
**Fresh Sourdough bread, Extra Sharp White Cheddar, Sharp Yellow Cheddar & Avocado slices.
**OR Extra Sharp White Cheddar and carmelized onions.
....Don't forget to DIP the sandwich into the soup and BAM, you will be ready to cozy up on the couch to a good movie after this meal! ENJOY. xo
