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Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Roasted Tomato Soup with Pesto Cream Recipe By : Gail Hall Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds vine ripened tomatoes -- (about 6 medium) cored and halved 2 cups coarsely chopped peeled onion 1/2 cup coarsely chopped thyme 1/3 cup whole garlic cloves 1/4 cup extra virgin olive oil 1 pinch sea salt and freshly ground pepper 3 tablespoons tomato paste 4 cups chicken stock -- or vegetable stock 2 cups tomato juice 1 cup whipping cream 1/4 cup demerara sugar 1/4 cup birch syrup 1 pound double smoked bacon -- cut into matchstick-sized pieces and gently fried **Pesto Cream** 1/2 cup whipping cream 1 tablespoon pesto -- * Sea salt and freshly ground pepper -- to taste Preheat oven to 400F. Toss tomatoes, onion, thyme, garlic and olive oil together in a shallow roasting pan. Season with a dash of sea salt. Roast for 20 minutes or until vegetables are lightly charred. Add tomato paste to roasted vegetables and mix well and return to oven for 10 minutes or until mixture darkens and thickens. Scrape all ingredients from the roasting pan into a medium-sized stockpot. Mix in stock and tomato juice and simmer for 20 minutes over low heat. Purée soup with a blender or food processor until smooth. Simmer over low heat. Add whipping cream, demerara sugar, birch syrup and season with salt and pepper. Portion bacon into 8 soup cups and potion hot soup into each bowl. Garnish with a dollop of pesto cream. Yields 8 cups. Pesto Cream Instead of grated cheddar cheese, let's top the soup with this. Whip cream until stiff peaks form. Fold in pesto. Season with salt and pepper. The tomatoes, onions, garlic and birch syrup are from vendors at the Strathcona Farmer's Market. My "Fall Menu" cooking class used this soup recipe and we created some new 'soup' memories. It's adapted from a recipe from Fuze Catering in Banff. Instead of liquid smoke, I've used a combination of demerara sugar and birch syrup*. Roasted tomatoes, onions, garlic and thyme with the addition of tomato paste, add a wonderful depth of flavour and colour. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Hallie's note: Birch syrup is available from some specialty suppliers or, as Gail found, from some local markets especially in areas where sugar maples don't grow. If you can't find it I think you could substitute a maple syrup although the taste is different. Contributed to the FareShare Gazette by Hallie; 7 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 23g Fat (87.6% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 1359mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. Back to Gail Hall Recipe Index

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