Friday, November 27, 2009

Roasted Tomato Soup with Chipotle Cream

I was at an event at Merchandise Mart and, in the Kohler store, they were serving little ladles of mushroom risotto with chipotle cream. I thought, "I wonder how you make chipotle cream and if it would be good in anything else?" So was born this recipe. You could actually make it without the chipotle, but it definitely gives it a unique flavor and just the right amount of spice.


2-3 tomatoes on the vine
2 beefsteak tomatoes
2 Roma tomatoes
10 cloves of garlic, peeled
1 large yellow onion
1-2 chipotle peppers (to taste; you can find them in a can in the vegetable section)
1 quart chicken or vegetable broth
1/2 C heavy whipping cream
Olive oil

Preheat oven to 450 degrees. Line jelly roll sheet (or cookie sheet with lip) with foil. Slice tomatoes in quarters and place on sheet. Add garlic (whole, but peeled) to sheet. Slice onion into rings and add to sheet. Sprinkle with olive oil, salt and pepper. Bake for 40-45 minutes, until vegetables begin to brown and the oil is bubbling.

In a large stock pot, heat broth over medium heat. Pour vegetables directly from sheet into pot. Add chipotle pepper (two if you like spicy food). Simmer over medium heat for 20-25 minutes.

Working in batches, pour soup into food processor and combine until all chunks are gone. You can also use an immersion blender directly in the pot. Return soup to pot and add cream. Stir until heated through. Serve immediately.