WINTERTIME TOMATO SOUP

Steps:

• Preheat the oven to 375°.
• Put the dried tomatoes in a heatproof bowl and cover with 2 cups boiling water.
• Drain the canned tomatoes and reserve the liquid; halve them and put in a shallow roasting pan; drizzle with 2 tablespoons of olive oil and sprinkle with the thyme.
• Roast, turning once or twice, until the tomatoes are dried and lightly browned, about 30 minutes.
• When the tomatoes are done, drain the dried tomatoes and pour their soaking liquid into the roasting pan.
• Use a wooden spoon to scrape up all the browned bits from the bottom of the pan, breaking up the roasted tomatoes at the same time.
• Roughly chop the dried tomatoes and add them to the roasting pan.
• Put the remaining olive oil in a deep skillet or medium saucepan over med-high heat.
• When hot, add the garlic and cook just until it begins to color, a minute or so.
• Add the carrot and onion and cook until they start to release their liquid, about 3 minutes.
• Sprinkle with salt and pepper, then add the honey and stir until it melts, just a few seconds.
• Add the reserved liquid from the canned tomatoes and continue stirring until the liquid dries out and darkens, about 5 minutes.
• Stir in the stock, along with the contents of the roasting pan.
• Turn the heat to high and bring the soup to a boil, then decrease heat so it bubbles gently.
• Cover and cook until the vegetables are very tender, about 30 minutes.
• Garnish with the parsley and serve.
• *Wintertime Tomato and Rice Soup--add 1 cup short-grain rice, like Arborio, to the pan just after the reserved canned tomato liquid has cooked; increase the stock to 6 cups.
• *Elegant Wintertime Tomato Soup--use an immersion blender to puree the finished soup in the pan; or cool the soup to room temperature, carefully puree in a blender, and return to the pan to reheat; stir in 1 cup heavy cream, sour cream, or any milk and heat gently.