Richard's Tomato Soup

• 1 Tbsp ghee (or unsalted butter)
• 1 Tsp cumin seed
• 3 cloves garlic, minced
• 1 Inch fresh ginger, minced
• 4.5 lbs. (8-10) fresh tomatoes, peeled and quartered
• 1 bay leaf
• 2 Tsp dried thyme
• 1 Tbsp Worcestershire sauce
• 2-3 Tbsp ghee (or unsalted butter)
• 3 Tbsp flour
• 1 red onion
• 1 carrot
• 2 celery stalks
• red pepper, roasted
• 2 Tbsp tomato paste
• 1 cup fresh basil, roughly chopped
• ¼ cup heavy cream
• Salt
• White pepper
• 4 drops Sriracha

Melt ghee and toast cumin seeds until sputtering. Add garlic and cook through. Add ginger and lightly cook. Add tomatoes and cook down, mashing with spoon as they become tender. Season with bay, thyme, and Worcestershire sauce. While tomatoes are cooking, make a light brown roux with ghee and flour (it should be more liquid than a traditional roux). Add mirepoix and cook until soft. Add to tomatoes. Roast red pepper in the oven and remove the skin. Dice and add to soup. Add tomato paste and basil, cook until combined well, add water if needed, remove bay leaf, blend thoroughly, and strain. Add cream and remaining seasonings and cook through. Serve with a little heavy cream and some fresh basil, if you feel like being a prick.

If I had it laying around, I would deglaze the pan I cooked the mirepoix in with some bourbon. But that's taking things to an entirely different level of prickness.

It should go without saying that this needs to be eaten with a buttery grilled cheese sandwich.

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