Bourbon Tomato Soup from Holiday Market

Chef Daniela from Holiday Market in Royal Oak, shows us how to make a Bourbon Tomato Soup. We also take her on a trip down memory lane... Bourbon Tomato Soup Serves 4 Ingredients: For the Soup: 3 Roma tomatoes 4 tbsp. extra virgin olive oil 1 large onion, sliced 1 large shallot, sliced 1 garlic clove, smashed ½ tsp. hot pepper flakes 2 tbsp. smoked paprika ½ cup good bourbon 28 oz. whole tomatoes, pureed 1 cup water 1 Parmigiano Reggiano rind ½ cup Parmigiano Reggiano, grated 1 cup fresh basil, chopped 1 ½ cups heavy cream Salt & Pepper to taste For the Croutons: ½ loaf Ciabatta bread ¼ cup extra virgin olive oil 2 tsp. dried thyme 2 tsp. dried oregano 2 tsp. dried basil Salt & Pepper to taste Directions: For the Soup: Set oven to 450°F. Place the tomatoes on a baking sheet lined with tin foil. Allow the tomatoes to roast and achieve a deep black/brown color and the skins to blister. Remove and set aside. In a deep pot add the extra virgin olive oil and onions. Add a bit of salt and pepper to the onions, put the heat on low, cover the pot, and allow to caramelize for 25-30 minutes until the onions achieve a very deep golden color. Add the shallot and garlic clove to the onion mixture and let shallot soften for 1-2 minutes. Add the hot pepper flakes and paprika and combine. Add the bourbon and allow to cook for 1-2 minutes until the alcohol is evaporated (you can smell it!). Add the pureed tomatoes along with the whole roasted tomatoes, 1 cup of water, the Parmigiano rind, and grated cheese. Allow the mixture to cook and reduce on a low simmer for about 20-25 minutes. Add the fresh basil halfway through and continually taste for salt and pepper, adding as you go. When the soup is very thick, blend with an immersion blend or food processor until very smooth. Temper the cream by slowly adding some hot soup to it and stirring. Add the cream, stir in well, and adjust all seasonings. For the Croutons: Set an oven to 400ºF. Cut the ciabatta bread into 1” bite size pieces and add to a bowl. Add the oil, thyme, oregano, basil, and salt and pepper to taste. Bake for 5-8 minutes until bread is slightly golden. Cool and add to the top of the soup.