Cream of Tomato Basil Soup

Ingredients

3 lbs of roma tomatoes, cut in half

1/3 cup EVOO + 2 tablespoons

2 yellow onions, chopped

S&P to taste

6 cloves garlic, minced

sprinkle of red pepper flakes

1 (28 oz) can of san marzano tomatoes

1 cup fresh basil, packed

1 teaspoon fresh thyme

4 cups low sodium chicken stock

1 cup heavy cream

Directions

preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.

In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.

French Onion Soup

I was in William & Sonoma today and bought a cool blow torch thingy and butane. When I got it home I couldn't figure out how to put the fuel in (yes I am a blonde). So, instead I used ramekins and browned them in the oven. I am returning it tomorrow, unless they can show me how to use the bloody thing...lol.

Ingredients

4 tablespoons unsalted butter

3 lbs red onions thinly sliced

1 teaspoon sea salt

2 teaspoons fresh chopped thyme

2 cloves, minced

1 cup chardonnay

7 cups low sodium chicken stock

fresh ground pepper

1 toasted 1/2'' slice of baguette per ramekin

1 cup grated Gruyere

Directions

Thinly slice the onions on a mandolin (carefully...go slow...I did some damage to my fingers once).

In a large pot melt the butter over medium heat. Add the onions and 1 teaspoon of sea salt and stir to get all the onion coated with the butter. Cover, but stir occasionally for 3o minutes. Then remove the cover, increase the heat to medium high and cook until the onions caramelize, stirring often. Cook for 25 minutes and then add the thyme and garlic. Stir to combine and cook for an additional 5 minutes. Then add the wine, using a wooden spoon scrape the bottom of the pot. Reduce the wine by half for about 2-3 minutes. Add the broth and the pepper. Cover and cook for another 30 minutes.

Preheat the broiler. Ladle the soup into ramekins. Top each ramekin with a slice of the baguette and Gruyere. Place the ramekins on a baking sheet and place in the oven for about 4 minutes.