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Sheryl Crow's Roma Tomato Soup with Truffle Oil
Get a dose of cancer-fighting lycopene in this savory soup from Sheryl Crow's cookbook, 'If It Makes You Healthy.'
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- 5 ripe Roma tomatoes, halved
- 2 tablespoons canola oil, preferably expeller-pressed, plus more for brushing the tomatoes
- 1 medium onion, sliced
- 1 tablespoon chopped garlic
- 2 tablespoons organic tomato paste
- 1 cup vegetable broth
- One 12-ounce can diced tomatoes, preferably organic
- 1 cup tomato juice, preferably organic
- 1½ teaspoons sugar
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 1½ tablespoons truffle oil, or more if desired
1. Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking. (Alternatively, heat a countertop grill.)
2. Brush the tomato halves with a little olive oil. Grill them until nicely charred on both sides and softened, 2 to 3 minutes on each side. Use a thin metal spatula to turn them so they don’t break. Set aside on a plate until needed.
3. In a deep, medium-size saucepan, heat the 2 tablespoons of oil over medium heat. When hot, cook the onion until softened, 3 to 4 minutes. Add garlic and cook, stirring, for 2 to 3 minutes longer. Take care the garlic does not burn.
4. Add the tomato paste, stir well, and cook for an additional 1 to 2 minutes. Add the vegetable broth and stir with a wooden spoon, scraping the pan to dislodge any onions sticking to the bottom. Bring the liquid to a low boil. Add the grilled tomatoes, canned tomatoes, and tomato juice and bring back to a simmer. When the soup is simmering, add the sugar and bay leaf and season to taste with salt and pepper. Simmer for 20 to 25 minutes or until the soup is well blended and flavorful. Remove the soup from the heat, and remove and discard the bay leaf.
5. Using an immersion blender, puree the soup until smooth, 2 to 3 minutes. With the blender running, slowly drizzle the truffle oil down the shaft of the blender to emulsify. Taste and add more oil if desired, 1 teaspoon at a time. (Alternatively, puree the soup in a blender and drizzle the oil into it through the lid. You may have to do this in 2 batches.)
6. Serve right away. If necessary, reheat gently until hot.
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