2.Add 56ozcanned tomatoes, 1red onion, 40gsliced garlic, 50golive oil, 15gsalt, 15gsugar, (750g chicken stock), 40gtomato paste, and 1chipotle chili in adobo to large baking dish or dutch oven.
3.Stir ingredients to combine
4.Roast in the oven for 1 hour, stirring halfway through.
5.After 60 minutes of roasting, remove from the oven.
6.Carefully ladle half of the “soup” into a blender, and blend on high until smooth .
7.Transfer to a fine mesh strainer over a sauce pot and force soup through to create a silky texture.
8.Repeat with the second half of the unblended soup.
9.If needed, add additional 750gchicken stock to thin to desired consistency.
10.Season to taste with salt.
Tomato Soup
by Brian Lagerstrom · video[2]
Ingredients
56 oz
canned tomatoes
1
red onion
40 g
sliced garlic
50 g
olive oil
15 g
salt
15 g
sugar
40 g
tomato paste
1
chipotle chili in adobo
750 g
chicken stock
Directions
1.Preheat oven to 450F
2.Add 56ozcanned tomatoes, 1red onion, 40gsliced garlic, 50golive oil, 15gsalt, 15gsugar, (750g chicken stock), 40gtomato paste, and 1chipotle chili in adobo to large baking dish or dutch oven.
3.Stir ingredients to combine
4.Roast in the oven for 1 hour, stirring halfway through.
5.After 60 minutes of roasting, remove from the oven.
6.Carefully ladle half of the “soup” into a blender, and blend on high until smooth .
7.Transfer to a fine mesh strainer over a sauce pot and force soup through to create a silky texture.
8.Repeat with the second half of the unblended soup.
9.If needed, add additional 750gchicken stock to thin to desired consistency.
