Thursday, May 20, 2010

Roasted Heirloom Tomato and Basil Soup

Alas I forgot to include this recipe from our "Golden Girls" outing. Honestly, this is the best Roasted Tomato and Basil Soup I have ever eaten. There are a couple of hidden secrets that make this recipe better.

1) Use Heirloom Tomatoes instead of the standard fare available at the grocery store.

2) ADD BACON....more or less 6 pieces.

3) We use our Dutch Oven to crisp the bacon, then we deglaze the bottom of the pan to get the extra yum yums into the party. Then you can add the rest of the ingredients.

4) Use a little Balsalmic Vinegar and Crushed Red Pepper Flakes.

5) The best...use an Immersion Blender to mix it all together. I love using these because it's like bringing a power tool to the kitchen. Oh yeah baby...the blender is nicknamed the "Boat Motor" by a lot of chefs b/c in large industrial setting, it actually looks like a boat motor. Also, please use some heavy cream, it adds a texture that makes this dish.

6) For an extra flare for your guests, place empty bowls on plates at their setting. Place a few roasted cherry tomatoes and pieces of crisp bacon in the empty bowl. When plating, pour the guests the soup on top of the goodies they discovered in their bowl. The bitter/acid taste of the cherry tomatoes and crisp bacon pair well with the rich velvet texture of the soup.

I suggest pairing a smokey Malbec with this dish. They are highly underrated and FINALLY gaining steam amongst wine lists here in the states.

Bon Appetit

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