We Cook! Red Stripe’s Oven Roasted Tomato Soup – Joe Peticca

by Joe Peticca, contributing chef, Red Stripe Restaurants

Red Stripe’s Oven Roasted Tomato Soup:

Each sip of Red Stripe’s Oven Roasted Tomato Soup is its own indulgent experience. This delightful recipe combines perfectly peeled and roasted tomatoes with the aromatic flavors sautéed Vidalia onions, carrots, and celery, creating a velvety base enhanced by the tangy touch of balsamic and sherry vinegar. A finishing touch of crème fraiche adds a light, creamy contrast to the soup’s delightful taste. Whether enjoyed warm or chilled, this soup is a treat for your taste buds, offering a burst of freshness and depth in every single spoonful!

Servings: 8-to-10 cups of Red Stripe’s Oven Roasted Tomato Soup.

Oven Roasted Tomato Soup Ingredients:

• Peeled Roma, Plum, or Cherry/Grape Tomatoes: 3 pounds (or about 1 quart)
• Diced Vidalia Onions: 3, medium-sized
• Diced Celery: 1 stalk
• Diced Carrots: 3, medium-sized
• Balsamic Vinegar: 1/3 cup
• Sherry Vinegar: 1/3 cup
• Salted Butter: 1/3 pat (about 5 grams)
• Chicken Stock: 2 quarts
• Granulated Sugar: 1/3 cup
• Salt and pepper to taste
• Olive Oil: to coat the roasting tray
• Crème Fraiche: for topping
  
  

Preparation:

Step One: Preheat the oven to 425 degrees.

Step Two: Place three pounds of Roma, plum, or cherry/grape tomatoes on an oven-safe baking tray and lightly coat the tomatoes with olive oil, then place the tray in the preheated oven and roast the tomatoes on 425 degrees for 25 minutes, gently stirring occasionally.

Step Three: In a large pot with a liberal amount of olive oil on medium-low heat, sauté the onions, carrots, and celery until soft (about 10-20 minutes).

Step Four: Add the roasted tomatoes, sherry vinegar, balsamic vinegar, salted butter, chicken stock and granulated sugar. Stir and let the combined ingredients simmer for about 25 minutes, continuing to stir every few minutes.

Step Five:  Transfer the contents in the pot into a food processor, or use an immersion blender, and blend all ingredients until they are smooth.  

Step Six: Chill in the refrigerator and serve cold or eat it piping hot.

Pro Tip: Top each individual portion with a small amount of crème fraiche prior to serving!

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.