The nights are getting way down in the high 30’s, so I’m really thinking soup these days. Hubby still has no appetite, so I fix what I want to eat! LOL
I’m working again today and every day until we close. SIGH! It’s getting awfully hard on my back and legs!
See you all tomorrow!
Charred Tomato Soup with Melted Mozzarella
TOTAL TIME: 38 min
Prep: 8 min
Cook: 30 min
YIELD: 4 servings
2 tablespoons canola oil
12 red Roma tomatoes, washed, core removed, and a small "x" drawn on the bottom of each with a knife
1 tablespoon granulated sugar
1/2 cup dry vermouth
1/4 cup extra-virgin olive oil, divided
10 cloves garlic, peeled and sliced thin
3 medium shallots, peeled and sliced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 tablespoon dried oregano
1(28-ounce) can whole peeled tomatoes
1 cup water
1 cup shredded fresh buffalo mozzarella
1 loaf sourdough bread
Preheat the oven to 375 degrees F.
Heat a large cast iron skillet and add the canola oil. When the oil begins to smoke lightly, add the tomatoes in a single layer. Season with salt, to taste, and add the sugar. You want to blister the skin slightly, drawing out water from the tomatoes, to intensify their flavor. Add the vermouth. Continue cooking on low heat.
In a soup pot, heat 1 tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3 to 5 minutes. Add the canned tomatoes and the water. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 12 to 15 minutes. At this point, the soup should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.
Put about half of the tomato soup in the blender and puree until smooth. (BE VERY CAREFUL here! Put a towel over the top of your blender. Hot liquids EXPAND!!!!!
Next, puree the roasted Roma tomatoes in the blender until smooth, adding the remaining olive oil through the top in a slow, steady stream. Taste for seasoning. Add both back to the remaining chunky soup. Taste for seasoning.
On a flat surface, slice bread into 4 by 1/2-inch thick slices. Tear each piece into a freeform shape that sits nicely across the top of your soup bowls (the nice torn edges will get super crispy). Set on a sheet tray and toast in oven for 4 to 5 minutes until lightly golden and crispy.
Ladle the soup into crocks or small oven-proof bowls. Top with 1 piece of toasted bread per bowl. Finish with some shredded mozzarella and broil until golden brown, about 2 minutes.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <email@example.com>
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