This soup made with local tomatoes is served at the award-winning Orchids restaurant at Halekulani in Honolulu.
Ingredients
- Vine Ripe Tomatoes 6 large, skin scored
- Onion 1/4, diced
- Celery 1 stalk, diced
- Carrot 1 medium, diced
- Thyme 2 sprigs
- Whole Italian Tomatoes 1 x 400 ml can, pureed
- Chicken Stock 4 cups
- Sugar and Salt to taste
- Crème Fraiche for serving
Cook It
- Preheat the oven to 350˚F.
- Place the tomatoes, onion, celery, carrot, thyme, pureed Italian tomatoes, and chicken stock in a roasting pan and roast for 45 minutes.
- Place in a saucepan pot and cook over medium-low heat until reduced and thickened.
- Puree the soup with a stick blender (or in batches in a blender) if desired.
- Season with sugar and salt.
- Top each serving with a spoonful of crème fraiche.
