Roasted Tomato Soup with Balsamic Cream

Makes 8 (1 cup) servings
  • 1/4 cup unsalted butter
  • 1/2 cup minced shallots
  • 1 tbsp. Gia Sundried Tomato Paste*
  • 2 tbsp. flour
  • 2 cups chicken stock
  • 2 (28 oz.) cans Muir Glen Organic Fire Roasted Crushed Tomatoes
  • 1 cup half-and-half
  • 1 1/2 tsp. kosher salt
  • - Cucina Viva Classic Balsamic Cream*
  • - fresh snipped basil
  • - Parmesan Croutons (recipe below)

In large saucepan, melt butter over medium heat; add shallots and tomato paste. Reduce heat to low; simmer, covered, until shallots are softened (8-10 min.). Stir in flour until thoroughly combined. Whisk in chicken stock; add tomatoes, stirring to combine. Simmer, covered, to blend flavors (about 10 min.). Pour tomato mixture into strainer over large bowl. Place solids in strainer in blender; puree until smooth. Return pureed mixture and liquid from bowl to saucepan. Add half-and-half and salt; warm over low heat (4-5 min.).

To Serve: Ladle 1 cup soup into each of 8 bowls. Drizzle with balsamic cream; garnish with basil. Serve with Parmesan Croutons (below).

Parmesan Croutons: Slice 1 French baguette on the diagonal into 1/4" thick slices. Place slices on jelly roll pan; brush each slice lightly with Kowalski's Extra Virgin Olive Oil. Sprinkle with shredded Mountain Parmigiano-Reggiano. Bake in a preheated 400° oven until browned and crisp (15-20 min.).

*Good to Know:

  • Gia Sundried Tomato Paste comes in a tube, and can be refrigerated for future use.
  • Cucina Viva Classic Balsamic Cream is available in the Grocery Department with the sauces and marinades.