Bobby Flay Tomato Soup Food

BOBBY FLAY'S MESA GRILL TOMATO-TORTILLA SOUP

Steps:

• 1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
• 2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas.

CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES

Steps:

• Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
• Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
• For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
• Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

OVEN-ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
• Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
• Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

BOBBY'S GRILLED TOMATO JAM

Steps:

• Brush the tomatoes and serrano with 1 tablespoon of vegetable oil, and sprinkle with salt and pepper. Grill the tomatoes and chile on all sides until you get a char. This won't take long. Remove from the grill and let it cool until you can handle them. Give the tomatoes and chile a rough chop. (I seed my pepper to cut the heat level. Remember to wear gloves if you do!).
• Heat up the remaining 2 tablespoons of vegetable oil in a medium saucepan. Toss in the onion and cook until the onion becomes soft. Add in the chopped tomatoes, chile, balsamic and saffron. (Sub a bit of turmeric if you don't have saffron.) Cook the mixture down until it gets thick. Allow the mixture to cool to room temperature before you serve. After the mixture was cooled, I took an immersion blender and blended it just a bit, so it was a bit smoother but still had chunks, as a personal preference.