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feat: add Roasted Tomato Soup. Fixes #278.
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>> source: https://hellskitchenrecipes.com/gordon-ramsay-tomato-soup/ | ||
>> serves: 4 | ||
>> total time: 1 hour 10 minutes | ||
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Soup: Preheat the oven to 350°F. | ||
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On medium heat, place a #roasting tray{} on the hob. Add the @garlic{2%cloves}, @red onions{2%medium}, and @cayenne pepper{1%tsp} first. Make sure your onions are well coated with @olive oil{}, and cook for ~{5%minutes}. A pinch of @salt{1%pinch} and @pepper{1%pinch}, @brown sugar{1%tsp}, and @balsamic vinegar{1%tsp} should be added to the @tomatoes{3.5%lbs} that have been cored and halved. Stir it well and bake for ~{25%minutes}. Continue cooking the tomatoes for another ~{5%minutes} or until they begin caramelizing. | ||
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Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the @vegetable stock{1%qt} and heat until boiling, then simmer for a few minutes. Stir in the @heavy cream{4%oz} and simmer for ~{2%minutes} more. | ||
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If you prefer a chunky rustic soup, you can use a #potato masher{} to ‘blend’ your soup to a thick consistency. The flavors will all mix in your soup rather than if you blend it. Using a #stick blender{} straight in the pan can achieve a traditional cream blend. | ||
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Pine-Nut Pesto: In a pan, toast the @pine nuts{3%Tbsp} until golden brown and crispy. | ||
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Grind the @sun-dried tomatoes{3%oz} in a #mortar and pestle{} until you have an oily paste. | ||
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Add a pinch of @pepper{1%pinch} and the pine nuts, and continue grinding until you obtain the desired consistency for your pesto. | ||
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Grate the @Parmesan{2%oz} cheese and add a dash of @olive oil{1%dash} (add some @tomato oil{1%dash} to give it a little extra flavor.) You should have four heaping teaspoons to add to your tomato soup! |
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--- | ||
comments: true | ||
--- | ||
# :tomato: Roasted Tomato Soup | ||
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![Roasted Tomato Soup](../assets/images/roasted-tomato-soup.png) | ||
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time | | ||
|:----------------------------------:|:-----------------------: | | ||
| 4 | 1 hour 10 minutes | | ||
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## :salt: Ingredients - Soup | ||
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- :garlic: 2 cloves garlic | ||
- :onion: 2 medium red onions | ||
- :hot_pepper: 1 tsp cayenne pepper | ||
- :olive: some olive oil | ||
- :salt: 1 pinch salt | ||
- :salt: 1 pinch pepper | ||
- :maple_leaf: 1 tsp brown sugar | ||
- :sake: 1 tsp balsamic vinegar | ||
- :tomato: 3.5 lbs tomatoes | ||
- :stew: 1 qt vegetable stock | ||
- :glass_of_milk: 4 oz heavy cream | ||
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## :salt: Ingredients - Pesto | ||
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- :chestnut: 3 Tbsp pine nuts | ||
- :tomato: 3 oz sun-dried tomatoes | ||
- :salt: 1 pinch pepper | ||
- :cheese_wedge: 2 oz Parmesan | ||
- :olive: 1 dash olive oil | ||
- :tomato: 1 dash tomato oil | ||
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## :cooking: Cookware | ||
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- 1 roasting tray | ||
- 1 potato masher | ||
- 1 stick blender | ||
- 1 mortar and pestle | ||
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## :pencil: Instructions - Soup | ||
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### Step 1 | ||
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Preheat the oven to 350°F. | ||
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### Step 2 | ||
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On medium heat, place a roasting tray on the hob. Add the garlic, red onions, and cayenne pepper first. Make sure your | ||
onions are well coated with olive oil, and cook for 5 minutes. A pinch of salt and pepper, brown sugar, and balsamic | ||
vinegar should be added to the tomatoes that have been cored and halved. Stir it well and bake for 25 minutes. Continue | ||
cooking the tomatoes for another 5 minutes or until they begin caramelizing. | ||
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### Step 3 | ||
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Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the | ||
vegetable stock and heat until boiling, then simmer for a few minutes. Stir in the heavy cream and simmer for 2 minutes | ||
more. | ||
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||
### Step 4 | ||
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||
If you prefer a chunky rustic soup, you can use a potato masher to ‘blend’ your soup to a thick consistency. The | ||
flavors will all mix in your soup rather than if you blend it. Using a stick blender straight in the pan can achieve a | ||
traditional cream blend. | ||
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## :pencil: Instructions - Pesto | ||
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### Step 5 | ||
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In a pan, toast the pine nuts until golden brown and crispy. | ||
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### Step 6 | ||
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Grind the sun-dried tomatoes in a mortar and pestle until you have an oily paste. | ||
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### Step 7 | ||
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Add a pinch of pepper and the pine nuts, and continue grinding until you obtain the desired consistency for your pesto. | ||
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### Step 8 | ||
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Grate the Parmesan cheese and add a dash of olive oil (add some tomato oil to give it a little extra flavor.) You should | ||
have four heaping teaspoons to add to your tomato soup! | ||
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## :link: Source | ||
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- <https://hellskitchenrecipes.com/gordon-ramsay-tomato-soup/> |
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