The last time it snowed in Sarasota was in December of 1989, just a day or two before Christmas. I remember it clearly. My husband and I had been out visiting friends. On the drive home, the flurries began to fall. We couldn't believe our eyes! By the time we arrived back at our house, a light, feathery blanket of white covered the driveway and trees. It was so pretty! We both got out of the car giggling and danced around the front yard like a couple of fools. Then, we made a few snowballs to save in the freezer. We were crazy like that back then.
So maybe a little snow this weekend wouldn't be such a bad thing. It might even do us some good. It's been along time since I've danced around my front yard, and these days I don't giggle nearly enough. How about you? Maybe, I'll even make a few snow angels while I'm at it. Are you with me?
One thing I know I'll be doing this weekend, snow or not, is making this Roasted Tomato Rice Soup, because baby, it's cold outside!
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 chicken 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
1. Preheat oven to 475° F.
2. 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.
3. Scrape tomatoes, oil, and herbs from pan into a food processor. Process until tomatoes are mostly pureed, but still a little chunky.
4. 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.
5. In a small bowl, whisk the wine and tomato paste together until well blended. Add to the soup.
6. 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.
7. Top with the grated Parmesan cheese
*You can use any kind of leftover rice, if you have some. You can also use frozen microwaveable rice, which is what I'll probably do next time.
Enjoy and stay warm!
Still hungry? Come visit me at Sticky, Gooey, Creamy, Chewy, friend me on Facebook or follow me on Twitter!