In the Kitchen with Heide Lang

Comfort food that’s good for you too…  Chef Heide Lang from The Fig Cooking School ( www.figcookingschool.com ), was in the kitchen with Teresa showing us how to make a delicious, cozy, Roasted Cream of Tomato Soup with Fresh Basil.  Not only is this soup low in calories and high in nutrients, it’s hearty enough to warm you on a cold winter’s night!

Roasted Cream of Tomato Soup with fresh Basil

Serves 6

Chef Heide Lang from The Fig Cooking School ( www.figcookingschool.com ) is back in the kitchen preparing a cozy but hearty winter soup.

Ingredients:

3 pounds plum tomatoes

1 pound carrots, peeled and cut in ½ inch thick slices

8 tablespoons olive oil

9 minced or finely chopped garlic cloves (depending on your taste)

1 ½ teaspoons salt

¾ teaspoon pepper

2 tablespoons butter

2 tablespoons canola oil

1 large onion, or two small-medium coarsely chopped

1 large russet potato peeled and cut in 1/8 inch slices

½ teaspoon dried or 1-2 teaspoons fresh rosemary

½ teaspoon ground ginger

1/8 teaspoon cayenne

4 cups chicken broth

¼-½ cup heavy cream (to taste)

¼ cup basil chiffonade

Crème fraiche to taste

Preparation:

1. Pre-heat oven to 350°F.

2. Slice the tomatoes in half and remove seeds. Place in large bowl along with the carrots.

3. Toss the carrots and tomatoes with olive oil, garlic, salt and pepper.

4. Place vegetables on a cookie sheet lined with parchment paper.

5. Bake until tomatoes and carrots are soft and just turning brown, about one hour.

6. Remove from oven and set aside.

7. In a large pot or Dutch oven, heat butter and canola oil.

8. Sauté onions until light brown, about ten minutes. Add potato and continue sautéing until light brown, about 10 minutes.

9. Add rosemary, ginger, and cayenne. Stir well.

10. Add roasted tomatoes and carrots. Continue sautéing for 3-4 minutes.

11. Add chicken broth, stir and cover. Cook over medium heat for 15 minutes, or until the potatoes are soft.

12. Puree mixture with an immersion blender or in a blender (be sure to let the mixture cool before placing in a blender).

13. Add more salt and pepper to taste if needed.

14. Whisk in cream and serve with basil and a dollop of crème fraiche or sour cream.

Note: for this and other winter recipes, go to Fig’s food blog, The Fig Test Kitchen at www.figtestkitchen.com where you will find dozens of other great recipes as well.