I KNOW IT'S COLD, Just eat soup!!!
In my world, every season is soup season. But, when it's as brisk as it is today, a simple recipe should warm the soul. It's a simple soup that can be made ahead, reheated and enjoyed with one and all!
Cheers!
Quinney
Heirloom Tomato Bisque and Mini cheese-a-dillas
2 lbs heirloom cherry or grape tomatoes (multicolored tomatoes will work as well)
2 T. olive oil
1/4 c white wine
1 t. Italian seasoning
kosher salt (to taste)
cracked black pepper (to taste)
1/2 c Romano cheese (grated)
1 gallon chicken stock (or vegetable if desired)
1 c chopped spinach
3 T corn starch
1 T. balsamic glaze
crumbled goat cheese
6 mini flour tortillas
3 oz shredded cheddar
1 oz shredded mozzarella
Method:
Soup
1. Preheat oven to 325 degrees
2. in bowl, mix together tomatoes, olive oil, wine, seasoning, salt and pepper. Toss with spoon.
3. transfer to oven pan and roast in oven for 1-15 minutes or until tomatoes are blistered on top.
4. heat stock in sauce pot to steady boil.
5. drain off oil and then blend in tomatoes as well as Romano cheese.
6. with stick blender, puree soup mixture until tomatoes are broken down completely.
7. mix corn starch with a little water and mix into soup mixture to thicken.
8. add balsamic glaze and spinach.
9. top with crumbled goat cheese.
Cheese-a-dillas
1. fill 3 mini shells with cheddar and mozzarella.
2. heat in microwave or toast in oven for a few minutes to melt cheese.
3. cut and spoon a little tomato oil over top.
4. cut and serve on side of soup.
Cheers!
Quinney
Heirloom Tomato Bisque and Mini cheese-a-dillas
2 lbs heirloom cherry or grape tomatoes (multicolored tomatoes will work as well)
2 T. olive oil
1/4 c white wine
1 t. Italian seasoning
cracked black pepper (to taste)
1/2 c Romano cheese (grated)
1 c chopped spinach
3 T corn starch
1 T. balsamic glaze
crumbled goat cheese
6 mini flour tortillas
3 oz shredded cheddar
1 oz shredded mozzarella
Method:
Soup
1. Preheat oven to 325 degrees
2. in bowl, mix together tomatoes, olive oil, wine, seasoning, salt and pepper. Toss with spoon.
3. transfer to oven pan and roast in oven for 1-15 minutes or until tomatoes are blistered on top.
4. heat stock in sauce pot to steady boil.
5. drain off oil and then blend in tomatoes as well as Romano cheese.
6. with stick blender, puree soup mixture until tomatoes are broken down completely.
7. mix corn starch with a little water and mix into soup mixture to thicken.
8. add balsamic glaze and spinach.
9. top with crumbled goat cheese.
Cheese-a-dillas
1. fill 3 mini shells with cheddar and mozzarella.
2. heat in microwave or toast in oven for a few minutes to melt cheese.
3. cut and spoon a little tomato oil over top.
4. cut and serve on side of soup.
