feat: add Roasted Tomato Soup. Fixes #278.

cook/soups-and-stews/Roasted Tomato Soup.cook

@@ -0,0 +1,19 @@
+>> source: https://hellskitchenrecipes.com/gordon-ramsay-tomato-soup/
+>> serves: 4
+>> total time: 1 hour 10 minutes
+
+Soup: Preheat the oven to 350°F.
+
+On medium heat, place a #roasting tray{} on the hob. Add the @garlic{2%cloves}, @red onions{2%medium}, and @cayenne pepper{1%tsp} first. Make sure your onions are well coated with @olive oil{}, and cook for ~{5%minutes}. A pinch of @salt{1%pinch} and @pepper{1%pinch}, @brown sugar{1%tsp}, and @balsamic vinegar{1%tsp} should be added to the @tomatoes{3.5%lbs} that have been cored and halved. Stir it well and bake for ~{25%minutes}. Continue cooking the tomatoes for another ~{5%minutes} or until they begin caramelizing.
+
+Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the @vegetable stock{1%qt} and heat until boiling, then simmer for a few minutes. Stir in the @heavy cream{4%oz} and simmer for ~{2%minutes} more.
+
+If you prefer a chunky rustic soup, you can use a #potato masher{} to ‘blend’ your soup to a thick consistency. The flavors will all mix in your soup rather than if you blend it. Using a #stick blender{} straight in the pan can achieve a traditional cream blend.
+
+Pine-Nut Pesto: In a pan, toast the @pine nuts{3%Tbsp} until golden brown and crispy.
+
+Grind the @sun-dried tomatoes{3%oz} in a #mortar and pestle{} until you have an oily paste.
+
+Add a pinch of @pepper{1%pinch} and the pine nuts, and continue grinding until you obtain the desired consistency for your pesto.
+
+Grate the @Parmesan{2%oz} cheese and add a dash of @olive oil{1%dash} (add some @tomato oil{1%dash} to give it a little extra flavor.) You should have four heaping teaspoons to add to your tomato soup!

docs/soups-and-stews/roasted-tomato-soup.md

@@ -0,0 +1,88 @@
+---
+comments: true
+---
+# :tomato: Roasted Tomato Soup
+
+![Roasted Tomato Soup](../assets/images/roasted-tomato-soup.png)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 4 | 1 hour 10 minutes |
+
+## :salt: Ingredients - Soup
+
+- :garlic: 2 cloves garlic
+- :onion: 2 medium red onions
+- :hot_pepper: 1 tsp cayenne pepper
+- :olive: some olive oil
+- :salt: 1 pinch salt
+- :salt: 1 pinch pepper
+- :maple_leaf: 1 tsp brown sugar
+- :sake: 1 tsp balsamic vinegar
+- :tomato: 3.5 lbs tomatoes
+- :stew: 1 qt vegetable stock
+- :glass_of_milk: 4 oz heavy cream
+
+## :salt: Ingredients - Pesto
+
+- :chestnut: 3 Tbsp pine nuts
+- :tomato: 3 oz sun-dried tomatoes
+- :salt: 1 pinch pepper
+- :cheese_wedge: 2 oz Parmesan
+- :olive: 1 dash olive oil
+- :tomato: 1 dash tomato oil
+
+## :cooking: Cookware
+
+- 1 roasting tray
+- 1 potato masher
+- 1 stick blender
+- 1 mortar and pestle
+
+## :pencil: Instructions - Soup
+
+### Step 1
+
+Preheat the oven to 350°F.
+
+### Step 2
+
+On medium heat, place a roasting tray on the hob. Add the garlic, red onions, and cayenne pepper first. Make sure your
+onions are well coated with olive oil, and cook for 5 minutes. A pinch of salt and pepper, brown sugar, and balsamic
+vinegar should be added to the tomatoes that have been cored and halved. Stir it well and bake for 25 minutes. Continue
+cooking the tomatoes for another 5 minutes or until they begin caramelizing.
+
+### Step 3
+
+Remove the roasting tin from the oven after 25 minutes and place it back on the back burner at medium heat. Add the
+vegetable stock and heat until boiling, then simmer for a few minutes. Stir in the heavy cream and simmer for 2 minutes
+more.
+
+### Step 4
+
+If you prefer a chunky rustic soup, you can use a potato masher to ‘blend’ your soup to a thick consistency. The
+flavors will all mix in your soup rather than if you blend it. Using a stick blender straight in the pan can achieve a
+traditional cream blend.
+
+## :pencil: Instructions - Pesto
+
+### Step 5
+
+In a pan, toast the pine nuts until golden brown and crispy.
+
+### Step 6
+
+Grind the sun-dried tomatoes in a mortar and pestle until you have an oily paste.
+
+### Step 7
+
+Add a pinch of pepper and the pine nuts, and continue grinding until you obtain the desired consistency for your pesto.
+
+### Step 8
+
+Grate the Parmesan cheese and add a dash of olive oil (add some tomato oil to give it a little extra flavor.) You should
+have four heaping teaspoons to add to your tomato soup!
+
+## :link: Source
+
+- <https://hellskitchenrecipes.com/gordon-ramsay-tomato-soup/>

mkdocs.yml

@@ -497,6 +497,7 @@ nav:
       - Plant-Based Chili: soups-and-stews/plant-based-chili.md
       - Potato Soup: soups-and-stews/potato-soup.md
       - Roasted Sweet Garlic & Almond Soup: soups-and-stews/roasted-sweet-garlic-&-almond-soup.md
+      - Roasted Tomato Soup: soups-and-stews/roasted-tomato-soup.md
       - Spinach Tortellini Soup by Joanna Gaines: soups-and-stews/spinach-tortellini-soup-by-joanna-gaines.md
       - Split Pea Soup: soups-and-stews/split-pea-soup.md
       - Tante Myrn's Split Pea Soup: soups-and-stews/tante-myrn's-split-pea-soup.md