Cream of Roasted Tomato & Rice Soup
- 2 pounds ripe sweet tomatoes
- 5-6 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 1 cup finely chopped onion
- 1 cup vegetable broth
- 1/4 cup dry red wine
- 3 tablespoons tomato paste
- 1 cup cup heavy cream
- 2 cups cooked white rice*
- Salt to taste
- Freshly grated Parmesan cheese for sprinkling
Preheat oven to 475° F.
Halve tomatoes lengthwise and lay them cut sides down on a baking sheet. Generously coat with 3-4 tablespoons olive oil and sprinkle with garlic, oregano, thyme, salt and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes.
Scrape tomatoes, oil, and herbs from pan into a food processor. Process until tomatoes are mostly pureed, but still a little chunky.
In a medium saucepan, cook the onion in the remaining 2 tablespoons oil until translucent, about 5 minutes. Whisk in the roasted tomato puree and broth.
In a small bowl, whisk the wine and tomato paste together until well blended. Add to the soup.
Heat the cream and whisk into the soup. Add the rice and salt to taste. Bring soup to a simmer and continue to cook until heated through, about 5-10 minutes.
Top with the grated Parmesan