Even so-so winter tomatoes work beautifully in this easy recipe from La Soupe cafe in Cincinnati: Roasting brings out their sweetness.

Source: Midwest Living

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Recipe Summary

hands-on:
20 mins
total:
1 hr
Servings:
4
Yield:
4-1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°. Line a 15x10x1-inch baking pan with foil. Place tomatoes on pan. Drizzle with oil. Sprinkle with smoked paprika and kosher salt; toss to coat. Roast, uncovered, until softened, about 45 minutes. Let cool. Transfer tomatoes to a blender or food processor. Cover and blend until a smooth puree.

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  • Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add onion, celery and fennel. Cook until tender and translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add cream, buttermilk and herbs; bring to a boil. Reduce heat and simmer, uncovered, until reduced by half, about 10 minutes.

  • Add the pureed tomatoes, water and wine. Bring mixture to a boil. Reduce heat and simmer, uncovered, 30 minutes, to develop flavor and reduce slightly. Let cool slightly. Working in batches, puree in a blender or food processer until smooth. Season with salt and pepper.

Nutrition Facts

326 calories; fat 30g; cholesterol 66mg; saturated fat 15g; carbohydrates 11g; mono fat 11g; poly fat 2g; trans fatty acid 1g; insoluble fiber 3g; sugars 7g; protein 3g; vitamin a 2287.7IU; vitamin c 25.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.1mg; vitamin b6 0.2mg; folate 33.6mcg; vitamin b12 0.1mcg; sodium 331mg; potassium 518mg; calcium 82mg; iron 0.9mg.
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