Smokey Tomato Soup


Method For Soup

-       In a bowl, mix tomatoes, olive oil, salt, pepper, basil, garlic and red pepper flakes

-       Line a sheet pan with foil and coat with olive oil

-       Roast tomatoes for 2 hours at 350-degrees and set to side

-       Add roasted tomatoes to blender leaving 2 chopped tomatoes for garnish

-       Add Figaro liquid smoke, half and half, low-sodium chicken stock, salt and pepper to taste and blend until desired consistency

-       Add soup to bowl and garnish with chopped tomato, parmesan cheese and basil 

Method for Ham and Cheese Melt

-       In a cast iron skillet heat oil over medium high heat and toast baguette slices

-       Add cheese and ham to baguette till cheese melts and serve

  • 2 large tomato, cut into wedges and roasted
  • 4 teaspoons minced garlic
  • 2 teaspoons red pepper flakes
  • 3 tablespoons olive oil
  • 2 teaspoons Kosher salt
  • 4 teaspoons ground crack pepper
  • ¾ cup shredded parmesan cheese
  • 2 cups low-sodium chicken stock, heated
  • 1/3 cup half & half
  • ¼ cup chopped basil
  • 2 teaspoons Figaro liquid smoke
  • 2 tablespoons olive oil
  • 1 thinly sliced baguette
  • 5 thin slices premium ham
  • 5 thin slices cheddar cheese

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