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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 9 2013

Fire-Roasted Tomato Soup

    2 can(s) (28-ounce) roasted tomatoes
    1/2 cup(s) cucumber, peeled, seeded, and diced
    3 tablespoon(s) olive oil
    1/2 cup(s) finely chopped yellow onion
    3 clove(s) garlic, minced
    1/4 cup(s) orange juice
    1 large red bell pepper, membrane removed, finely chopped
    1 tablespoon(s) kosher salt
    1/4 teaspoon(s) fresh-ground black pepper
    1/4 teaspoon(s) hot-pepper sauce, such as Tabasco
    1 tablespoon(s) minced fresh parsley
    1/4 cup(s) heavy cream
    4 ounce(s) aged manchego cheese, very thinly sliced

In a blender, add the tomatoes and 1/4 cup cucumber and purée until smooth. Set aside. In a large saucepan over medium-high heat, heat olive oil. Add the onion and cook until translucent -- about 4 minutes. Reduce heat to medium, stir in the garlic, and cook for 2 minutes. Slowly add puréed tomato mixture, orange juice, bell pepper, salt, and black pepper and stir to combine.

Continue to cook for 35 minutes. Remove from heat and stir in the hot sauce, parsley, and cream. Serve hot, garnished with the cheese and remaining cucumber.