By Junior League of Salt Lake City
Recipes from Salt To Honey, Recipes For Great Gatherings by Junior League of Salt Lake City
Grilled Tomato Soup
INGREDIENTS
4 pounds Roma tomatoes and grape tomatoes
¼ cup olive oil
4 garlic cloves, minced
2 tablespoons olive oil
1 large yellow onion
1 fennel bulb
½ cup red wine
4 cups chicken broth
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 cups packed fresh basil leaves
1 teaspoon fresh thyme leaves
DIRECTIONS
Preheat the grill. Combine the tomatoes, ¼ cup olive oil, one-half of the garlic, salt, and pepper in a bowl and toss to coat. Place in a grill basket. Grill over medium heat for 10 to 15 minutes or until the tomatoes are splitting open and slightly blackened, stirring occasionally.
Heat 2 tablespoons olive oil in a Dutch oven. Add the remaining garlic, onion, and fennel. Cook until the vegetables are tender. Add the grilled tomatoes, wine, broth, and tomato paste. Bring to a boil. Reduce the heat and simmer for 30 to 45 minutes. Add the vinegar, basil, thyme, salt, and pepper. Remove from the heat. Blend with an immersion blender until the soup is of the desired consistency. Ladle into soup bowls. Garnish with chopped fresh basil and Parmesan cheese.
Note: The tomatoes may be roasted instead of grilled. To roast, preheat the oven to 400 degrees. Place tomato mixture in a single layer on a large baking sheet lined with foil. Roast for 45 minutes.
Serves 8
Grilled Tomato Soup
INGREDIENTS
1 bunch kale
2 pounds potatoes
1 onion, chopped
4 garlic cloves, chopped
2 teaspoons olive oil
2 quarts (8 cups) chicken stock or
vegetable stock
1 tablespoon stone-ground mustard
½ cup dry white wine
1 teaspoon salt
Pepper to taste
¼ cup heavy cream (optional)
DIRECTIONS
Rinse the kale and chop the leaves and stems. Scrub and chop the potatoes. Sauté the onion and garlic in the olive oil in a large saucepan until the onion is translucent. Add the potatoes and stock. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft. Add the kale, mustard, wine, salt, and pepper. Simmer, covered, for 10 minutes or until the kale is tender. Purée a portion of the soup in a food processor or blender and return to the saucepan, if desired. Stir in the cream. Ladle into soup bowls. Garnish with freshly cracked pepper.
Serves 6
* Add 1 pound bulk sausage if desired as represented in photo.
Tortilla Soup
INGREDIENTS
2 tablespoons olive oil
4 small corn tortillas, cut into pieces
1 large onion, chopped
2 tablespoons jalapeño chiles, seeded and minced
5 garlic cloves, minced
2 tablespoons tomato paste
4 (14-ounce) cans chicken broth
1 tablespoon ground cumin
2 cups chopped cooked chicken
Salt and pepper to taste
1 cup chopped avocado
½ cup (2 ounces) shredded sharp Cheddar cheese
½ cup chopped fresh cilantro
DIRECTIONS
Heat the olive oil in a large Dutch oven. Add the tortillas. Cook for 2 minutes or until soft. Add the onion, jalapeño chiles, and garlic and sauté for 3 minutes. Add the tomato paste and undrained tomatoes. Bring to a simmer. Cook for 10 minutes. Add the cumin, broth, and chicken. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes. Add salt and pepper. Process with an immersion blender until smooth. Ladle into soup bowls. Top with avocado, cheese, and cilantro.
Note: Instead of using an immersion blender, process the soup in three batches in a food processor or blender until smooth.
Serves 12
