Montana don't play when it comes to winter....apparently. Yeah, I woke up to -20 air temperatures, with a negative 31 windchill. Holy crap balls!
Tonight to combat the freezing temps and pounding of snow, I made my delicious Roasted Sherry Tomato Cream Soup, annnnndddddd.....drumroll please....Caprese Paninis with grape tomatoes, basil olive oil & fresh Buffalo Mozzarella! M,m,m.
Oh and we used the rustic olive oil bread we got this week from Bountiful Baskets co-op!
Roasted Tomato-Sherry Soup
Ingredients
6 Tablespoons Melted Butter
1 whole Medium Onion, Diced
1 -14 ounce can of whole peeled tomatoes-roughly chopped
1 cup water
6 cups Roasted Tomatoes-peeled & blended
3 Tablespoons Chicken Base
3 Tablespoons Sugar
A few pinches of Sea Salt
Black Pepper To Taste
1 cup Cooking Sherry
1-½ cup Heavy Cream
Chopped Fresh Parsley
Chopped Fresh Basil
Preparation Instructions
Sauté diced onions, & basil in butter until translucent. Then add canned tomatoes, blended tomatoes, chicken base, sugar, pinch of salt, black pepper and stir. Cook on medium-low heat for 20 minutes. Remove from heat, & add Sherry and cream and stir. Add in parsley to taste.
