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Tomato Soup

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Onion cooked down in white wine, then simmered with chicken stock, plum tomatoes and roasted tomatoes, pureed, and finished with thyme and honey.

Not this recipe — add a photo of yours.Photo: yvonne lee harijanto (CC0, via Wikimedia Commons)

Servings
8
Source
Foodtv.com - Deb Topp

History of this recipe

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Ingredients

  • 2 tablespoons pure olive oil
  • 1 medium Spanish onion, chopped
  • 1/2 cup white wine
  • 4 cups chicken stock
  • 2 cups canned plum tomatoes
  • 1 head garlic, roasted
  • 2 cups oven roasted tomatoes
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon honey
  • Salt and white pepper

Directions

  1. To roast the garlic and tomatoes, drizzle a whole head of garlic and halved plum tomatoes with olive oil and roast at 400 degrees until soft and browned, about 40 minutes. Squeeze the garlic out of its skins.
  2. Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke, and saute the onions until golden.
  3. Add the wine, raise the heat to high, and reduce until almost dry.
  4. Add the stock, canned tomatoes, roasted garlic, and roasted tomatoes and reduce by one quarter.
  5. Puree the mixture in a food processor and pour into a large pot.
  6. Add the thyme, honey, and salt and pepper to taste, and set aside until just before serving time.
  7. Reheat over medium heat and pour into a large serving bowl. Makes 8 servings.

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