Funked Out Tomato Soup Recipes

FUNKED OUT GRILLED CHEESE

Steps:

• Preheat a grill over medium-high heat.
• Assemble the sandwiches by arranging some sliced mozzarella and basil, sprinkled with salt and pepper, between 2 slices of bread. Repeat for the remaining 2 slices of bread. Brush both sides of the sandwiches with olive oil. Put on hot grill and cook until the cheese is evenly melted, about 1 to 2 minutes on each side. Transfer to serving plates and serve hot.

FUNKED OUT SMASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Wash the potatoes. Add the potatoes to a large saucepan of salted water over medium heat. Bring to a boil and cook the potatoes until tender, about 10 to 12 minutes, Drain potatoes.
• In a large bowl, toss together the potatoes, shallots, olive oil and salt and pepper, to taste. Add them to a quarter sheet pan and bake in the oven for 15 to 20 minutes. Remove the potatoes from the oven, allow to cool and then smash.
• Warm the cream, butter and garlic in a medium saucepan over medium heat. Add the smashed potatoes and season with salt and pepper, to taste. Stir to combine, then transfer the potato mixture to a serving bowl and garnish with chives.

FUNKED OUT TOMATO SOUP

Steps:

• In a large saucepan over medium-high heat, add the olive oil.
• Stir in the onion, garlic, tomatoes, red pepper flakes, black pepper and salt, to taste. Simmer for 10 to 12 minutes. Add the chicken stock and chicken bouillon and cook for an additional 10 minutes. Stir in the sherry at the last minute and remove from the heat. Allow to cool before adding it to a blender. Puree until smooth and return to the pot, over low heat, to keep warm until ready to serve.

HOMEMADE TOMATO SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
• Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
• Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
• Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
• Stir in heavy cream and season soup with salt and pepper.