Friday, October 28, 2011

Roasted Tomato Soup and a Ghoulish Feast

I mentioned earlier this week, it is my classroom's turn to make Friday luncheon.  Since it is almost Halloween (and we all LOVE Halloween)  we got in a groove.  Love the decorations done by our student teacher Marah.

Treats made by Linda.

The food was wonderful as well.  Look at Amanda's chocolate pretzels and Karen's mummies!

I also made small sammies with Munster and apple jelly on pumpernickel, rye, and oat bread and more with yellow cheddar and mustard.

I made Roasted Tomato Basil Soup from the Barefoot Contessa with a small amount of tweeking on my part.  Keep in mind I was serving about 20 ladies.

6 lbs. tomatoes (luckily they were on sale this week for $1 a pound)
1/2 C olive oil
2 TBSP Kosher salt
2 tsp pepper
4 Cups yellow onion, chopped  (yes, this number is correct)
12 cloves of garlic  (and yes, so is this one)
4 TBSP butter
1/2 tsp red pepper flakes
2-28 ounce cans plum tomatoes
5 Cups fresh basil leaves
2 tsp fresh thyme
2 quarts chicken stock

Preheat the oven to 400 degrees.  Toss together the tomatoes, olive oil, salt, and pepper.  Spread the tomatoes in a single layer on a baking sheet and roast for 45 minutes.

In a large stockpot, saute onion and garlic in butter and 4 TBSP olive oil and red pepper for 10 minutes.  I know it seems like a lot of garlic and onion and you may be tempted to cut back.  Don't.  Trust me.  Add the canned tomatoes, basil, thyme, and chicken stock (more about the stock later).

Add roasted tomatoes including the liquid on the baking sheet.

Bring to a boil and simmer uncovered for 40 minutes.

Run soup in batches through a blender or food mill to smooth, but not TOO smooth.  Serve and enjoy.

Now a few words about Chicken Stock.  This is by far the best I have used.  Just one look at the rich color tells you its good.

It in no way compared to Swanson Chicken Broth which is much thinner.  LOVE this stock.  Try it and you will be hooked, I promise.