Roasted Tomato Soup with Parmesan Popcorn

• 3 pounds of tomatoes


• 4 garlic cloves, peeled and smashed


• 1 large onion


• 1/2 cup extra-virgin olive oil


• Kosher salt


• Pepper


• 1 quart chicken stock


• 2 tablespoons butter


• 1/2 cup of heavy cream (optional)

Start by coring and cutting your tomatoes into chunks. Quarter a large onion, and add 4 peeled and smashed garlic cloves to a large roasting pan.  Drizzle tomatoes, onions and garlic with 1/2 a cup of olive oil. Sprinkle with 1 teaspoon of kosher salt and a few turns of pepper.

Roast at 425 for about 30 minutes, until the tomatoes have started to caramelize.

Add tomato mixture, a quart of chicken stock and 2 tablespoons of butter to a large pot. Bring to a boil on the stove, then lower temperature and let mixture simmer for 20-30 minutes until reduced by half.

Use an immersion blender, or a regular blender to puree mixture until smooth. Return to stove and add heavy cream, if using. Adjust seasoning to taste with salt and pepper.

Parmesan Popcorn
4 cups of air popped popcorn

2 tablespoons of melted butter

Kosher salt

Pepper

1/2 cup of finely grated parmesan cheese

Directions: Add melted butter, salt, pepper and cheese to plain popcorn and toss.

Sprinkle on soup, or enjoy as a snack!

Source: http://www.number-2-pencil.com/2012/07/23/roasted-tomato-soup-with-parmesan/