Here's the second half of last week's request for Tomato Soup and Braised Beef Short Ribs from Venue, from the team of veteran manager Holly Hartnett, chef James Rugile and pastry chef Kate Doxtater. Venue is the new American bistro at 3609 W. 32nd Ave., 303-477-0477, venuebistro.com. For last week's recipe, go to RockyMountain News.com. Have a favorite restaurant dish you'd like to make at home? Mail your recipe request to Marty Meitus, Rocky Mountain News, 101 W. Colfax Ave, Suite 500, Denver, CO 80202, or e-mail Meitusm@RockyMountainNews.com.

Tomato Soup

Serves 4

Vegetable stock:

1 yellow onion, peeled

4 carrots, trimmed and peeled

1 leek, trimmed and rinsed

4 large cloves garlic, peeled

2 bay leaves

10 black peppercorns

2 stalks fresh thyme

2 quarts cold water

14 Roma tomatoes

7 cloves fresh garlic, peeled and halved

6 stalks fresh thyme, leaves only

1 tablespoon grapeseed oil (or other vegetable oil)

Salt and pepper, to taste

1 quart reserved vegetable stock

3/4 cup half-and-half

1/8 teaspoon cayenne pepper

* For vegetable stock: Combine first 8 ingredients in a large stockpot. Bring to a boil. Reduce heat, cover. Simmer 1 hour.

* Meanwhile, prepare roasted tomatoes. Wash and dry tomatoes, remove stems. Cut into quarters lengthwise. In a large mixing bowl, combine tomatoes, garlic halves and thyme leaves. Season with salt and pepper, sprinkle on the oil and toss until tomatoes are evenly coated.

* Preheat oven to 300 degrees. Line a sheet pan with parchment paper and spread tomato mixture evenly. Roast tomatoes for 3 hours.

* When stock has finished simmering, remove from heat and allow to cool. Strain through a fine strainer, discarding vegetables. Reserve strained stock.

* When tomatoes are done, combine 4 cups of reserved stock, half-and-half and cayenne pepper in a large, heavy soup pot. Add roasted tomatoes and bring mix- ture to a full boil. Stir occasionally.

* Remove pot from heat and allow to cool slightly.

* Using a stick blender, puree soup until smooth. (If you don't have a stick blender, cool soup to room temperature and puree in batches in a blender or food processor.)

* Strain soup. Season to taste with salt and pepper.

- Venue Bistro

Nutritional information per serving: 215 cal., 13 g fat (4 g sat.), 17 mg chol., 24 g carb., 5 g pro., 5 g fiber, 92 mg sodium

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