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Spicy Roasted Tomato Soup

March 2009
by Eddie Sell

Can be a warm & delicious treat on a cold day, or even served chilled for a different take on Gazpacho.

Pairs well with homemade sourdough croutons or grilled Brie cheese sandwiches.

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour

1 lb cherry tomatoes, washed
1 onion, cut into thick rings
1 jalapeno pepper, cut in half, seeds & membranes removed
1 Serrano pepper, cut in half, seeds & membranes removed
Olive oil

Salt & pepper to taste
4 strips bacon
2 cups chicken broth
1/2 teaspoon cumin
5 fresh basil leaves
2 cups heavy cream

Sour cream
Additional fresh basil leaves, shredded
Optional: sourdough croutons

Preheat oven to 350°F.
Place all vegetables on a sheet pan (basically a cookie sheet with a rim) and drizzle with olive oil. Season with salt and pepper. Roast for approximately 40 minutes, or until the vegetables become tender and start to caramelize.
While the vegetables are roasting, cook bacon in a frying pan. Once cooked, drain and chop into small pieces & set aside.
When the vegetables are done roasting, remove from oven and place pan on two stovetop burners on med-high heat. Add the chicken broth and deglaze the pan, stirring the goodness on the bottom of the pan.
Put the vegetables and broth in a blender or food processor. Add the cumin and basil. Blend all ingredients until pureed.
Add puree to a pot; gently reheat. Stir in the heavy cream, then add the reserved bacon and adjust salt & pepper as needed.
Serve: For a rustic look, garnish bowls with sour cream and basil leaves. Add homemade sourdough croutons for added texture.