Roasted Tomato Soup with Horseradish Cream
For Roasted Tomato Soup
10 Roma tomatoes
2 ounces olive oil
2 bay leaves, fresh
¼ Scotch bonnet chili
1 small carrot (peeled and diced)
1 medium onion
2 stalks celery (cleaned and diced)
1 clove garlic, chopped
½ cup tomato paste
6 cups chicken stock
Salt and pepper to taste
Balsamic vinegar to taste
¼ cup butter
2 ounces canola oil
Drizzle the tomatoes with oil and season with salt and pepper; then roast in a 400-degree oven until dark brown, about 20 minutes.
In a medium pan, place a little oil in bottom and sauté the bay leaves and chili, then add celery, onion and carrot. Cook until tender. Add garlic and cook a little longer. Add roasted tomatoes and tomato paste and cook for about 5 minutes, constantly stirring, then add chicken stock and cook for about 30 minutes. Season with salt and pepper.
Remove from heat, puree in a blender and pass through a chinois.
Finish with butter and a splash of balsamic vinegar. Adjust salt and pepper accordingly.
3 tablespoons prepared horseradish
1 cup sour cream
2 tablespoons whole milk
Salt to taste
Mix to combine and season with salt to taste.
To serve, ladle soup into serving bowls and top with a dollop of horseradish cream.