Our soup of the week is from Chef Ryan Swarthout of Robert’s Restaurant and Wine Bar in Paso Robles, CA. This soup is a simple, rustic, yet elegant, concoction that just leaves you wanting more. Not to mention that Ryan is one really cool guy! We had a great time at his place and enjoyed an amazing dinner and great conversation. Thanks for sitting down to chat with us, Chef!! Oh, and say hello to Trevor for me!
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Ingredients:
- 5 cups tomatoes, whole peeled with juice
- 5 each garlic cloves
- 1-2 cups heavy cream
- 1/2-1 cup sugar
Preheat oven to 375. Place tomatoes and garlic cloves on a sheet pan. Roast tomatoes for about 30-45 minutes, until nice and roasted. Place tomatoes, garlic and 1 cup of cream in a blender. Blend on low; increase speed while adding more cream and 1/2 cup sugar. Taste for creaminess and balance of flavor. Add more cream and/or sugar if needed.
Serve warm.
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