More than 100 local restaurants will be putting their plates together for charity for DFW Restaurant Week. Chef David Holben from Del Frisco's Double Eagle Steakhouse in Uptown Dallas joins Good Day to talk about the event and share a recipe for a roasted tomato soup.
Roasted Tomato Basil Soup from Del Frisco's
¼ Cup Olive Oil
½ Cup Finely Chopped Onions
1 Tbsp. Chopped Garlic
1 Tsp Paprika
1 Tbsp.Fresh Thyme Leaves, Chopped Fine
1 ½ Cups Tomato Paste
2-32oz Cans Whole Peeled Tomatoes
6 Ea. Small Heirloom Tomatoes, cut in half and Roasted for 2 hours at 200 degrees
1 oz. Fresh Basil Leaves
1 Qt Heavy Whipping Cream
1 ½ Tsp Kosher Salt
1 ½ Tsp Ground Black Pepper
1 ½ Tbsp. Fresh Lemon Juice
2 Tbsp. White Vinegar
Place the oil in a medium size saucepot, add the onions and garlic. Cook onions and garlic on medium heat until the onions are lightly caramelized.
Add the paprika and thyme to the base and stir to combine. Add the tomato paste, canned tomatoes, and roasted tomato halves. Cook for 15 minutes. Constantly stir the soup to avoid scorching.
Add heavy cream and basil leaves, bring to a boil then simmer for an additional 15 minutes. Let cool. Puree in blender in small batches until smooth.
Add salt and pepper, lemon juice and vinegar to the soup to season. Strain through a medium strainer into a plastic cambro container.
Serve soup hot with a dollop of sour cream and Lovash cracker.