Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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CHEF'S CORNER

 
Roasted Tomato Soup
By: Mandy DeCecco

 

 

The upside of our brutal January weather was the opportunity to spend some time indoors experimenting with new recipes. One of my favorite comfort foods is a nice, warm bowl of soup paired with a sharp cheese and a crusty baguette. I've never been a huge fan of plain 'ole tomato soup, as it can be kind of boring and bland.
 
This version of a roasted tomato soup is anything but boring. Roasting the tomatoes, onion and garlic, gives this soup a deep, rich, complex flavor. Also, the fresh ingredients really do make a difference in the taste. It has a wonderful creamy consistency, perfect for dipping a warm crust of bread into. It's a nice way to get your veggies during the winter months, and is much healthier than a packaged soup as it lacks the high sodium and preservatives.
 
So I recommend you whip up a batch of this wonderful soup, get your snugglies on, and hunker down as we ride out February. Enjoy!
 
Roasted Tomato Soup (yields 12 cups of soup - recipe can be halved)
 
6 lbs Roma (plum) tomatoes - rinsed, cut in half lengthwise and seeded
 
4 cups sliced yellow onions
 
12 cloves of garlic - coarsely minced
 
4 TBSP extra virgin olive oil
 
1 TSP salt
 
1/2 TSP crushed red pepper flakes
 
2 quarts (64 oz) low sodium chicken broth
 
1 cup fresh basil - coursley chopped
 
2 TSP fresh thyme leaves
 
4 bay leaves
 
Pre-heat oven to 400 degrees
 
Cut tomatoes in half lengthwise, and seed by simply squeezing out the seeds (ok to crush them up a bit in the process)
 
Toss tomatoes, onions, garlic, and olive oil together
 


 
Spread on 2 non-stick baking sheets and roast for 45 minutes
 

 
Remove from oven and cool
 
Once tomatoes are cool enough to handle, remove tomato skins and discard
 

 
Transfer tomato mixture with juices to large pot over MED heat
 
Add salt, crushed red pepper flakes, broth, basil, thyme and bay leaves
 
Bring to a boil and simmer uncovered 30 minutes, stirring occasionally
 
Remove and discard bay leaves
 
Puree batches in a blender or food processor until smooth and creamy, or puree in pot with immersion blender
 

 
Top with freshly cracked blacked pepper, and serve with a sharp cheese (such as Asiago), and crusty bread for dipping- Enjoy!
 
 
 
 
Mandy is a Drexel University graduate and Philly area native. Mandy coordinates marketing, website and promotions for The Philadelphia Catering Company. She is always looking for creative and fresh ideas for home and catering. Please forward your feedback to mandydececco@comcast.net we'd love to hear from you!
 
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
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Sept.  | Oct.  | Nov.  | Dec.
 
 
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