Butter Inspired Roasted Tomato Soup

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

5 medium Roma tomatoes, halved

2 tablespoons unsalted butter, melted

1/4 teaspoon turmeric powder

1/2 teaspoon cayenne pepper powder

2 teaspoons coriander powder

1/4 teaspoon cumin seeds

2 garlic cloves, peeled

1 teaspoon chopped ginger

1/2 small red onion, cut into big chunks

1 x 14.5 ounce can chicken stock

3 tablepoons heavy cream

1 tablespoon honey

1 teaspoon salt

additional heavy cream, for topping soup (optional)

thinly sliced jalapeno or Thai chile peppers, for garnish (optional)

Preperation:
Preheat oven to 425 degrees F. Have a 9-inch cast iron pan or any other oven safe skillet ready.

Combine first 9 ingredients (tomatoes – onion) in the cast iron pan, toss well and bake for 30 minutes. Place pan on a wire rack to cool.

Add everything ( scrape every bit of spice from the pan) into a blender along with chicken stock, heavy cream, honey and salt. Blend until very smooth.

You can serve soup as is at room temperature or transfer the blended soup into a saucepan and bring to a gentle boil (over low-medium heat) and serve hot with a swirl of heavy cream and sliced peppers.

Makes 2-3 servings.

From kitchenathoskins.com