Tomato Soup with Parmesan Crisps

Today was a good day.  I spent lunch time with the kids and staff of Kelly Elementary where everything is getting mostly back to normal after the school shooting last week (I wrote about it here).  Helping the kids to feel comfortable on the field again was a group of lovely people who brought their therapy dogs, Oz - a giant loveable newfoundland, Izzy - one of the sweetest golden retrievers I've ever met, and Anastasia - a blonde lab who loves to give kisses.

Anastasia giving healing kisses!

Izzy's handler brought an entourage of kids to the field where the shooting occurred and no less than 30 kids conquered their fears as they queued up to throw her sticky tennis ball.  She ran so hard that she eventually slowly loped down the field, picked up the ball and with a backwards glance proceeded to walk 10 feet in the opposite direction only to plop down with her tongue hanging to the side and all the kids laughing and yelling for her to come back.

Izzy

No amount of thanks is enough for these people who donated their energies and time to help our kids.  Each one patiently talking to all ages of children, listening where appropriate and gently coaxing them to return to some sense of normalcy.  Truly a gift.

Oz... taking a break!

On returning home, with my husband asking if there was anything for lunch, I was thrilled to have homemade tomato soup ready and waiting (an unusual moment of preparedness!).  A side of grilled cheese perfectly complemented the roasted tomato flavors which were enhanced with aromatic garlic and onions.  A few tablespoons of cream stirred in at the last minute added a nice creaminess.  A dollop of pesto and a sprinkle of salty Parmesan Crisps made for a perfectly satisfying afternoon meal on our chilly and gray, but very happy day.

Tomato Soup with Parmesan Crisps

4 lbs tomatoes, cut into quarters

6 garlic cloves, separated but unpeeled

olive oil to drizzle

salt and pepper to taste

1/2 cup finely chopped onion

1 Tbs honey

1 Tbs butter

1½ cups low sodium chicken or vegetable broth

2-3 Tbs cream or half and half
1-3 shakes of tobasco (optional... a must for my "it must have spice" husband!)

Preheat oven to 350º.

Layer a rimmed baking sheet with foil and arrange tomatoes, cut sides up.  Add garlic to pan.  Drizzle with oil and sprinkle with salt and pepper.  Roast tomatoes and garlic 45 minutes, then cool in pan on a rack.  When tomatoes are cool remove the skins and peel garlic. 

Cook onion in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.  Add peeled tomatoes and garlic, honey and stock and simmer 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids) or use a  "stick" blender to puree in the pot.  Stir in cream and salt and pepper to taste and simmer 2 minutes more.

Ladle soup into bowls and sprinkle with crushed Parmesan Crisps and a dollop of pesto if desired. 

Parmesan Crisps

epicurious

1½ cups grated Parmesan cheese

1 Tbs all purpose flour

Mix cheese and flour.  Line a baking sheet with a silicone mat.  Place 3 Tbs of the cheese flour mixture on the mat and pat into a flat round.  Repeat with remaining cheese.  Bake at 350º for about 10 minutes, watching closely.  Allow to cool on the mat for 2 minutes then remove, carefully, to a rack to cool completely.

Kelly Elementary heals...