Spicy Roasted Tomato Soup

13 June 2015

(Serves 4-6)

This past Mother’s Day my husband decided to make a wonderful five course French-inspired meal to give me a break from the kitchen. So while sitting next to the flickering fireplace (of course it was cold/snowy in May if you live above 7000ft from sea level) reading my new book with an 18 month old asleep in her room, I caught a whiff of carrots and herbs! Hubby had made this light carrot soup that sparked my desire to make one of my own. So a few days later I took a look in the fridge to find remnants of leftover ingredients from other cooking escapades to fuel my inspiration. Truth be told, is that not how many a recipes are created? Well, in my home this is how many a dinners are made. Waste not, want not right?

The recipe for this Spicy Roasted Tomato Soup is what spawned from my experimentation. Topped with a spoonful of Tarragon Mousse and served warm with some toasted bread, it makes for a great starter or a simple meal. The aroma just tickles your senses and the sweetness from the tarragon harmonizes wonderfully with the slightly acidic juices from the oven-roasted tomatoes! Did I mention that the leftover freezes well? I love to have my freezer stocked with a few precooked meals just in case something comes up and this soup fits the bill perfectly!

1 medium onion cut into 1/2 in slices	1. Preheat oven to 375F. 2. Line a baking sheet with foil and place all vegetables in a single layer on the sheet baking for about 25 minutes. 3. Remove from oven and cut into smaller chunks to help the blender.
8 red vine tomatoes cut into 1 in slices
1 red bell pepper cut into 8 square pieces
1 cubano pepper cut into 4 rectangular slices (or any type of your choice)
6 garlic cloves
1 tsp paprika	4. Add all ingredients into a large pot and blend with a hand blender into a smooth puree. (You can also do this in a food processor.) 5. Warm on medium heat and adjust seasoning to taste. 6. Served warm or room temperature with a dollop of Tarragon Mousse.
1 1/2 tsp salt
1/4 tsp black pepper
14.5 oz can broth (chicken or vegetable)

Tarragon Mouse
3-4 oz of Crème Fraîche	1. Beat Crème Fraîche with a whisk to create a light airy base.
2 tbsps tarragon minced	2. Fold tarragon gently into the Crème Fraîche, chill until needed.