Roasted Tomato Soup

Butter makes everything delicious. We know this, you and I. We may not like it, but it is the truth. Had I thought of putting it in soup? Nope, that idea is all Tyler Florence’s.

Tyler and I haven’t gotten along so well before. There was a mediocre stew and then there was a time that he totally misled me. Built me up and then disappointed me. Heartbreaking truly. So here is what happened – I was watching that show Best Thing I Ever Ate on Food Network and he talked about a White Chocolate Pretzel Spread from a place out in California. Then he mentioned that you can mail order it. Let’s not discuss what I, all the way in Canada, ended up paying for it because Daddy Jafri (wonderful man, my buddy, and no wastrel) would not be proud. Let’s discuss instead how disappointing it was. Sigh. I could not taste much of much.

roasted tomato soup

It’s okay Tyler, I forgive you. It is your soup you see, or rather my version of your soup.  And the butter.

Anyway, to get back on track if you want this soup to be over-the-top-good then I would suggest straining it through a sieve because that will give it a beautiful silky smooth texture. Also if you do plan to freeze it then add the cream whenever you warm it again, makes things easier. My current stock of red chili flakes is quite spicy so Zara (after consuming 1 ½ bowl) informed me that it was too spicy. Feel free to add chili flakes later in the game or not at all depending on what you prefer.

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