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When it comes to cooking, is no slouch!

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During the cold nights of January, the kitchens of Full Moon Cuisine embarked on the 2015 Soup Challenge with a classic. Tomato soup. Everyone knows it, everyone's had it, and everyone thinks it tends to be... a bit dull. Maybe too one note? So it was high time to take this classic and turn up the volume. Taking a bit of time and making one creamy addition at the end helps to elevate this simple dish into a satisfying main course. Here's what you'll need:

- 3 pounds plum tomatoes
- 2 yellow onions
- 6 cloves of garlic (minced)
- 28 oz can of Roma tomatoes
- 2 cups basil leaves (chopped)
- 1 tsp thyme leaves
- 1 quart chicken stock (or veggie stock to make this dish vegetarian)
- 1/4 cup plus 2 tbsp olive oil
- Salt and pepper
- Red pepper flakes

To start, slice the tomatoes in half and toss with 1/4 cup of olive oil, salt, and pepper. Spread the tomatoes on a baking sheet (preferably one with a lip), and bake in a 400 degree F oven for approximately 45 minutes. By doing this, we will be concentrating the flavor of the tomatoes, this is especially important for those months when tomatoes are not in season.

As the tomatoes are roasting, use an 8-quart stock pot and saute chopped onions and garlic in 2 tbsp of olive oil, salt, pepper, and red pepper flakes over medium heat. Saute these until tender, which will take approximately 10 minutes. Next add the canned tomatoes along with the basil and thyme, finishing with the quart of chicken stock. Add the oven-roasted tomatoes to the pot and stir. Bring the mix to a boil, then reduce the heat until the soup is simmering, and allow to cook uncovered for 40 minutes. Toward the end, taste the soup and adjust salt and pepper as needed. To finish, use an immersion blender or ladle into a food processor in batches to blend the soup. My recommendation is to not fully blend the soup, so there is still some tomato texture in the soup when you eat.

Now this soup is fantastic as it is, but no one ever said no to taking something over the top! Here's a quick addition to this tomato soup you can make in a flash! Here's what you'll need:

- 1/2 cup sour cream
- 1/4 cup crumbled goat cheese
- 1 tbsp Parmesan cheese
- 1 tbsp olive oil

In a bowl, combine the sour cream, goat cheese, Parmesan cheese, and olive oil. Set in a fridge to allow the flavors to better blend and to add some firmness to the mix. Use a spoon to add a dollop to the top of your soup, and instruct your diners to stir it in once they are served. This will add a sharp and creamy note to your soup, and a whole new level of flavor.

Tomato soup remains one of the true classic dishes everyone can remember from childhood. Usually in conjunction with a grilled cheese sandwich. With this updated version, the flavors of the soup get turned up to 10 and the cheesy topping adds that extra notch to 11. Take some time and make up a pot tonight and you'll have many happy diners. To make sure the bowls stay full the kitchen will be staying open late. Care to place an order?

What's the 2015 soup challenge? Check out my journal and suggest a recipe! - http://www.furaffinity.net/journal/6623395/


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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being