Recipe - Cream Of Roasted Tomato Soup

1 One half pound Ripe plum tomatoes
5 tablespoon Olive oil
2 Minced garlic cloves
One half teaspoon Dried oregano; crumbled
One fourth teaspoon Dried basil; crumbled
One half teaspoon Freshly ground black pepper
One half cup Finely chopped onion
1 cup Chicken broth
One fourth cup Dry red wine
Three fourths cup Heavy cream
One half cup Tomato paste
Sugar to taste; if needed
2 tablespoon Freshly grated parmesan
cheese; optional

Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut
sides down in a jellyroll pan. Brush generously with 3 tablespoons oil and
sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until
their edges are charred, about 15 to 20. Scrape tomatoes, oil, and herbs
from pan into food processor. Process until not quite smooth (leaving small
chunks and charred black specks).

In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste.
Heat the cream and whisk in to the tomato mixture. Taste and add sugar if
necessary. Stir in optional Parmesan. Add salt and pepper to taste and
bring soup to a simmer.

Yield: 6 servings

NOTES : Recipe adapted from Gourmet Magazine

Recipe by: Cooking Live Show #CL9032

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998