Roasted Tomato Soup

Try our Roasted Tomato  Soup this winter! Pair the soup  with your favorite grilled cheese  sandwich! An easy dish to make for a gathering. Swing on over to World Spice Merchants  (a place  we can spend hours  in) for all the spices and while your down there, head up to Beecher’s for the  grilled cheese ingredients!

MAKES 8 SERVINGS

1/2 cup extra virgin olive oil

1 Walla Walla onion, diced

2 carrots, peeled and diced

2 stalks celery, diced

4 cloves garlic, peeled and chopped

2 shallots, chopped

1 cup chopped fresh basil

1 cup chopped fresh oregano

1 cup chopped fresh thyme

1/2 cup chopped fresh rosemary

1/2 teaspoon chili flake, optional

1 cup red wine

2 16 oz. cans fire roasted tomatoes

1 quart vegetable stock

sugar to sweeten

salt and pepper to taste

In a 2 gallon soup pot, heat the oil over medium heat. When the

oil is hot, add the onions, carrots, celery, garlic and shallots.

Sweat the vegetables, stirring often, until the onions turn translucent

then add the basil, thyme, rosemary, oregano, chili flake and

red wine. Cook further until the red wine is almost evaporated.

Add the cans of roasted tomatoes and vegetable stock and stir

all the ingredients together. When the soup comes to a boil, turn

the heat down to low for about 30 minutes, stirring occasionally.

To puree, turn off heat and use a submersion blender and puree

until smooth. Adjust seasoning with salt and pepper. If you prefer

a sweeter soup, you can add sugar.

Enoy!

-The TASTE team

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