Pub 1 2021 Issue 1

Women Elevated 22 3 Soups for the Soul Grilled Tomato Soup INGREDIENTS 4 pounds Roma tomatoes and grape tomatoes ¼ cup olive oil 4 garlic cloves, minced 2 tablespoons olive oil 1 large yellow onion 1 fennel bulb ½ cup red wine 4 cups chicken broth 3 tablespoons tomato paste 1 tablespoon balsamic vinegar 2 cups packed fresh basil leaves 1 teaspoon fresh thyme leaves DIRECTIONS Preheat the grill. Combine the tomatoes, ¼ cup olive oil, one-half of the garlic, salt, and pepper in a bowl and toss to coat. Place in a grill basket. Grill over medium heat for 10 to 15 minutes or until the tomatoes are splitting open and slightly blackened, stirring occasionally. Heat 2 tablespoons olive oil in a Dutch oven. Add the remaining garlic, onion, and fennel. Cook until the vegetables are tender. Add the grilled tomatoes, wine, broth, and tomato paste. Bring to a boil. Reduce the heat and simmer for 30 to 45 minutes. Add the vinegar, basil, thyme, salt, and pepper. Remove from the heat. Blend with an immersion blender until the soup is of the desired consistency. Ladle into soup bowls. Garnish with chopped fresh basil and Parmesan cheese. Note: The tomatoes may be roasted instead of grilled. To roast, preheat the oven to 400 degrees. Place tomato mixture in a single layer on a large baking sheet lined with foil. Roast for 45 minutes. Serves 8 Recipes from Salt To Honey, Recipes For Great Gatherings by Junior League of Salt Lake City