Tomato Soup Reloaded

There are a select group of foods that when mentioned immediately take us back to childhood, and give us the ultimate sense of comfort.  For me, tomato soup fits in that category.  As a kid it was my favorite meal, accompanied of course, by delicious grilled cheesy sandwiches that were used for soaking up all that tomatoey goodness.  While I loved the tomato soup of my childhood, I distinctly remember it coming from a can in a strange solid mass, being diluted down with water.  Even though this strange solid mass was delicious (as a child, when honestly if you put ketchup on a cardboard box, I would have eaten it), I think it can be done better, and since this post was suppose to cover how to blissfully sacrifice our roasted tomatoes to the culinary gods, tomato soup seems to be an excellent form of sacrifice.  So here we go, into the comfort food zone...........................

Roasted Tomato Soup

2 tablespoons olive oil

2 tablespoons butter

2 onions diced

5 large carrots peeled and diced

3 gloves of garlic minced
5 lbs Roma tomatoes roasted
4 cups low sodium chicken broth
3 cups water
3 tablespoons fresh oregano, chopped

4 tablespoons fresh basil, chopped

2/3 cup heavy cream
2 teaspoons salt
2 teaspoons pepper

In a large pot heat olive oil on medium heat.  Add butter and melt.  When butter is melted add onions, carrots and garlic.  Sweat the vegetables until onions are translucent and carrots are tender, about 10 minutes.  Add roasted tomatoes, chicken broth, and one cup water, breaking up the tomatoes with a spoon.  Cover and simmer until all the vegetables are tender and the flavors combine, about 20 minutes.  Once the vegetables are tender add the chopped herbs and cook for an additional 10 minutes.  Remove soup from heat and in small batches puree the soup in either a food processor, food mill, or blender.  To puree the soup I prefer to use a food processor because it gives the soup a slight chunky texture, but if you prefer a smoother soup use a blender, or if you want an even chunkier soup use a food mill.  Return the pureed soup to the pot and add as much of the reserved 2 cups of water to thin the soup to your desired consistency.  Add cream and simmer soup for an additional 5 minutes.  Add the salt and pepper, you can add more or less, depending on your taste.  I like to serve this soup with a garnish of fresh parsley, grated Parmesan, and some homemade garlic croutons.  Serve it alongside a toasted Gouda sandwich and voila, a little piece of childhood without that weird solid mass...........................