Creamy Roasted Tomato Garlic Soup - THE GRAPE

Food & Wine Friday: Creamy Roasted Tomato Garlic Soup and Wine

This Week In Food & Wine: Creamy Roasted Tomato Garlic Soup and Wine

The fall and winter months are synonymous with the holidays, cool weather, lit fireplaces, hot tea or cocoa, and heart-warming soup. Because of this we’d like to share a recipe that was shared with us by Chanelle Anderson. It’s a delicious Creamy Roasted Tomato & Garlic soup w/ fresh Basil. With a prep & cook time of 60 minutes, you’ll have the chance to enjoy a glass of wine (or two) while your soup cooks. So what do you pair with a creamy, tomato soup that has a little kick to it? With a number of flavors to navigate consider a Sauvignon Blanc whose acidity and fruitiness will balance the flavors of the tomato soup. Younger reds will work well for those who prefer red wines. Try Merlot, which is always a safe bet. If you’re adventurous, try a Chenin Blanc, a sweeter, more acidic white wine.

 

Cloudbreak Wine - Sauvignon Blanc - THEGRAPECloudbreak Sauvignon Blanc ($10)

This Grape Certified Gold white wine has been a favorite of ours for 3 years now and with good reason. Having stumbled on it at a weekend wine tasting, it quickly became a favorite of ours and was even used as a conversion wine for friends who aren’t or weren’t fans of white wine. This cheap wine, which typically sells for under $10 per bottle, will surprise you despite it’s price.

It’s best served chilled and paired with foods that will accentuate its flavors, which include kiwi fruit, casaba melon, peach and a light citrus finish. In this case the tomato, cheese and creaminess of this soup will blend well with this or the following recommended wines. Also try these Grape Certified Silver wine recommendations: Greg Norman Estates Limestone Cabernet/Merlot 2012 ($15) & DeMorgenzon Chenin Blanc 2015 ($43).

It’s time to release your inner Iron Chef, so pour yourself a glass of wine and let’s get down to business with our Creamy Roasted Tomato Garlic Soup and Wine! With a prep & cook time of 60 Minutes, this recipe serves 4 – 6 people.

 

Ingredients:

  • 1 – Large can of peeled San Marzano Tomatoes
  • 2 – Handfuls of Mini Heirloom Tomatoes
  • 1 ½ – Large white onions (sliced)
  • 6 – Garlic cloves
  • 4 cups of chicken broth + 3 packets of TJ* broth concentrate
  • Extra Virgin Olive Oil
  • 2 – bay leaves
  • 2 tbsp unsalted butter
  • ½ cup (or more) fresh chopped basil
  • ¾ cup Mascarpone cheese
  • ¼ tsp each of: celery seeds, coriander, paprika & turmeric
  • 1/8 tsp cayenne pepper
  • Sea salt & black pepper
  • 1 cup of croutons (optional)

 

Cooking Instructions:

  1. Preheat oven to 450 degrees.
  2. Wash Mini Heirloom tomatoes.
  3. Spread the tomatoes (save Marzano juice), onions & garlic onto a baking sheet.
  4. Drizzle w/ olive oil and season w/ salt & pepper.
  5. Roast for 25 – 30 minutes or until caramelized.
  6. Transfer the roasted veggies into a large stockpot along w. the saved Marzano juice.
  7. Add the following to the stockpot: any roasting juices from the baking sheet, 3 cups of the chicken stock, the bay leaves & butter.
  8. Bring to a boil then reduce the heat and simmer for 26 minutes or until the liquid has reduce by 1/3.
  9. Remove and discard the bay leaves.
  10. Add chopped fresh chopped basil leaves.
  11. Puree the soup with an immersion blender (or blender) until smooth.
  12. Continue cooking on low heat while adding Mascarpone cheese.
  13. Use remaining to chicken broth to make soup the desired consistency.
  14. Season to taste using salt & pepper, cayenne, celery seeds, coriander, paprika & turmeric.
  15. Garnish each bowl with croutons or toasted grilled cheese sandwich.
  16. Serve and enjoy!

 

Tomato soups are rarely seen as sexy, but we’re confident you’ll be surprised by delicious mix of flavors, including the hint of spice and just right blend of cheese. Give it a try and let us know what you think. Snap and share with us a picture of the wine you chose. We hope you enjoyed this Friday’s food and wine pairing. We’re not only confident you’ll enjoy today’s soup and wine pairing but we’re also excited for you try the Grape Certified wine recommendations. We would love to hear any suggestions on how we could better pair soup and wine for you in the future! If you enjoyed this post please don’t forget to like it and join the discussion by leaving a rating and a comment below. Thanks and we’ll see you next week for another edition of Food & Wine Friday. Feel free to share your thoughts with us in the comments below and at www.thegrape.com. Thank you and Santé!

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