This was my first attempt to make home made tomato soup and I was very pleased with the results so I wanted to share and seek others' opinions and suggestions.
I used Michael Chiarello's recipe as my "base" and went from there. Started by draining a 28 oz. can of chopped tomatoes, put drained pieces on a baking sheet , drizzled them with some EVOO and sprinkled on some S&P - roasted for 17 minutes or so at 450 degrees F. Diced up one carrot, one medium onion, one celery stalk, and two cloves of garlic. Sauteed the veggies (seasoned with S&P), plus a heaping tablespoon of tomato paste, in two tablespoons of EVOO until soft - about 20 minutes. I then added the roasted tomato pieces, strained juice from the tomatoes, one cup of chicken stock, one bay leaf, two teaspoons balsamic vinegar, and one eighth teaspoon of cayenne pepper. I simmered gently for 20 or so minutes. I then used my immersion blender to puree to a still slightly chunky texture. To finish, I added one half cup of heavy cream and strirred through to heat.
I served with toasted bread slices that I topped with goat cheese and then put under the broiler until the cheese got gooey - finished with a few sprinkles of balsamic vinegar on top.
I was extremely pleased with the taste and texture of the soup. I reheated some the next day for lunch and the soup tasted even better. Next time, I may make it ahead of time and refrigerate over night to let the flavors meld.
If you have any suggestions or comments, I would very much like to hear them. I learn A LOT from others' comments and always appreciate them!