Spanish Romesco Soup
2 cups slow roasted tomatoes (recipe to follow)
1 12oz jar roasted(in water), drained
1 14 oz can chicken stock
1 tsp smoked paprika
2 crushed garlic cloves
1 cup 1/2 & 1/2 or fat free 1/2&1/2
1/2 cup shredded manchego or smoked gouda cheese
1 slice day old rustic bread
To make roasted tomatoes quarter four cups roma tomatoes and squeeze out extra moisture. Place in single layer in 9 by 13 pan. Sprinkle with 1 tsp sugar, 1 tsp coarse salt and 1 tbsp dried oregano, about 3 tbsp good olive oil. Roast in 200 degree oven about 3 hours or until dark red in color and slightly leathery to touch. Remove from oven and sprinkle with chopped fresh basil and several cloves crushed garlic. I freeze this in two cup batches for pasta sauce, soups or over crostini with goat cheese.
For soup put tomatoes, peppers, garlic and smoked paprika in blender and puree. Put in med sized sauce pan over low to med heat, Add chicken broth and salt and pepper to taste . When heated stir in 1/2 & 1/2 and after letting it come back to temp remove from heat. Do not boil. To serve put in shallow soup bowl with grated cheese. If you want a thicker soup puree the day old bread with the peppers and tomatoes. You can also drizzle with a little sherry vinegar and olive oil to boost taste and presentation. Enjoy!