Founding Farmers Recipe: Roasted Tomato Soup

It’s finally starting to feel like winter in Washington, DC and we’ve got the perfect remedy for your cold weather shivers — Founding Farmers Roasted Tomato Soup. Enjoy it with a classic grilled cheese sandwich or all on its own. Either way, we promise it will warm you up!

FOUNDING FARMERS ROASTED TOMATO SOUP
Makes eight pint-sized (16oz) servings

1 ½ fluid ounces olive/canola oil blend
3 each garlic cloves, minced
1/3 cup diced yellow onion
3 fluid ounces dry sherry
1 each bay leaf
¼ tsp red pepper chili flakes
3 cups canned diced tomatoes, drained
3 cups tomato/vegetable juice
3 cups water
½ tsp Tabasco sauce
½ Tablespoon Worcestershire sauce
3 ounces day-old baguette bread, torn into pieces
1 Tablespoon rough-chopped basil
½ cup heavy cream
1 Tablespoon honey
6 sprigs fresh thyme
½ tsp ground black pepper
½ tsp kosher salt

Instructions: In a large pot, heat oil over low heat. Add garlic and onions and cook until onions are transparent. Do not brown or caramelize. Add sherry, bay leaf and red pepper chili flakes. Continue to cook until the sherry has reduced by half. Add tomatoes, tomato/vegetable juice, water, Worcestershire sauce, and Tabasco. Bring to a low simmer and continue to cook for 10 minutes. Add the pieces of day-old bread. Continue to simmer for 10 minutes. Stir in basil, cream and honey.  Remove from heat. With an immersion blender, puree mixture until all of the bread has broken down and the consistency is smooth. Add thyme sprigs and let steep off of the heat for 10 minutes. Strain the mixture using a large holed strainer to remove bay leaf and herbs. Season to taste with salt and pepper. Serve immediately.