Hearty Roasted Tomato & Chicken Soup

Equipment

Half sheet pan, Dutch oven, Small saucepan, Immersion blender

Oven

450°F convection roast, then broil

Instructions

1. Roast the tomatoes (30–40 min). Spread the tomatoes across a half sheet pan, drizzle with olive oil, and tuck in the 3 whole garlic cloves. Convection roast at 450°F for 30–40 minutes, until they start to char. Broil for 2 minutes more for additional blackening, then remove from the oven.
2. Sweat the aromatics (while the tomatoes roast). Add the diced onion and minced garlic to a Dutch oven with olive oil. Sweat for 5–10 minutes until soft.
3. Cook the mushrooms (in parallel). Cook the sliced shiitakes in a small saucepan with olive oil and butter for about 15 minutes, until they begin to reduce down. Add the Urfa chili, nigella seeds, and smoked salt, and continue cooking and reducing.
4. Build the base. Once the onions and garlic are nicely sweated, add the cannellini beans, the roasted tomatoes and garlic, and 3/4 box of chicken stock to the Dutch oven. Bring to a simmer, then add the oregano and marjoram toward the end.
5. Blend. Purée with an immersion blender until smooth.
6. Add the good stuff. Return to the heat. Stir in the sautéed mushrooms, the rotisserie chicken, chili crisp, black pepper, and smoked salt.
7. Finish. Bring everything back up to a full simmer, then turn off the heat. Add the half-and-half or heavy cream and stir to combine.
8. Serve. Ladle into bowls and stir in the finely diced kale as you serve.

Notes

• Adjusting consistency: The amount of chicken stock and half-and-half or heavy cream can be adjusted to taste. For a thicker soup, use less; for a thinner soup, use more.
• Substitutions: If you don’t have Urfa chili, use a small pinch of red pepper flakes instead. The nigella seeds can be left out.