Simple Tomato Soup

June 3, 2011 § 4 Comments

It’s tomato season around here, and while we are finally getting some fruit on our own plants,  a lot of the tomatoes you see here are part of my friend Angie’s crop. She gave me some gorgeous ones.  After eating some raw with oil, goat cheese, and herbs (mmmm) I decided to satisfy another summer craving and use them in tomato soup.

There are tons of recipes out there for tomato soup.  I looked at this  recipe (and want to try it), and other sort of straight up tomato style soups.  I wasn’t sure how well that many VISIBLE tomatoes would be received, though. The kids like tomato soup, but not tomatoes. Make’s a lot of sense, doesn’t it?

I ended up with this one from Tyler Florence because it called for ingredients I had on hand and it asks you to roast the tomatoes with some onion and garlic first. The promise of that smell alone was enough to make me want to make this one. It’s to die for (dahhhling). An added bonus?  You can do some extra “no slurping your soup” manners training with your kids (or yourself)!

Roasted Tomato Soup

adapted from a recipe by Tyler Florence

This recipe originally called for much more olive oil at the beginning as well a fair amount (1/2 cup) of heavy cream at the end.  I really didn’t think it needed it. I love to really taste the roasted flavor of the tomatoes, but it was great with a little cream swirled into each bowl. I served it with parmesan toasts made from a leftover loaf and a spinach salad.

  • 2 1/2 pounds fresh tomatoes (mix of plum, cherry, beefsteak, whatever)
  • 6 cloves garlic, peeled
  • 2 small yellow onions, sliced
  • 4 T extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 quart vegetable stock (broth)
  • 2 bay leaves
  • 4 tablespoons butter
  • 1/2 cup chopped fresh basil leaves, optional, but really good
  • 3/4 cup heavy cream, optional

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions in a baking tray.  Drizzle olive oil over the top, and season everything with salt and pepper. Roast for 20 to 30 minutes, or until caramelized (you should see some browning).

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot . Add 3/4 of the chicken stock, bay leaves, and butter. Bring that mixture to a boil, reduce heat, and simmer for 15 to 20 minutes or until liquid is reduced to 1/3 its original volume.  Remove bay leaves.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender  or regular blender to puree the soup until smooth (be careful not to fill blender too full). Return soup to low heat, and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Top each bowl with a splash of heavy cream (about a teaspoon) and fresh basil leaves, if you’ve got them.

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