"I live on good soup, not on fine words. " -Moliere
One of my first blog posts when I started this thing about a year ago, was an ode to farm fresh tomatoes. You can see those recipes here and here. Truly, a fresh tomato off the vine, picked and sold locally, if not harvested from your own garden, is a treat for the senses that no supermarket tomato can come close to approximating. There are variations in juiciness, sweetness and acidity , size and color. The anticipation of getting these fresh tomatoes mounts and mounts as the growing season progresses. Everyone thinks tomatoes are a summer vegetable (well fruit actually), but the truth is it is quite close to summer's end before the best tomatoes appear, and then poof- they are gone.
Recently I was able to get some tomatoes from the local farm I volunteer at and I decided to turn them into Roasted Tomato Soup. This recipe is one I adapted from Tyler Florence. It is so delicious. His original recipe calls for much more fat than I use and also calls for basil. Personally I can't stand basil in tomato soup because it makes me feel like I am eating a bowl of marinara. I grew up on Campbell's Condensed Tomato Soup, did you? And I loved it....at the time, with the requisite grilled cheese sandwich on the side. Now the sweetness of the soup really does not appeal to me, but the memory lingers. This soup is a nice grown up version to appease the memory. It's creamy, fresh, beautiful and delicious, with or without the grilled cheese sandwich. So quick, grab some fresh grown tomatoes and make a batch. Better yet, double it (or triple even if you have a soup pot large enough) and place a container in the freezer for another time.
Roasted Tomato Soup- serves 4
2 1/2 pounds of assorted ripe tomatoes (large, small, plum, heirloom...), cored, seeded and halved*
1/2 cup extra virgin olive oil
5 small cloves of garlic, peeled
4 cups thinly sliced onions, packed
1 1/2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
5-6 sprigs fresh thyme
3-4 cups chicken or vegetable stock (low sodium, if canned)
2 bay leaves
1 tablespoon unsalted butter (optional if vegan)
2 Tablespoons heavy cream (optional)
Parmesan crisps (optional)
1. Preheat the oven to 450 Degrees F. Line a baking sheet with foil then lay a piece of parchment paper on top.
2. Arrange the tomatoes on top of the paper (don't you just love all that variation?).
3. Place the sliced onions and garlic on top of the tomatoes. Sprinkle with salt and pepper. Drizzle with olive oil and toss to combine. Top with fresh thyme.
4. Place tray in hot oven and roast for 30-40 minutes until cooked down and slightly caramelized.. If making Parmesan crisps, reduce oven to 375 degrees F.
5. Remove the thyme sprigs, leaving some of the leaves only behind with the tomatoes. Transfer the roasted tomato mixture into a soup pot large enough to hold the ingredients. Add in bay leaves, stock and butter, if using. Bring mixture to a boil, then reduce heat and simmer, until liquid is reduced, about 20-30 minutes, stirring occasionally.
6. Remove the bay leaves and discard.
7. Using an immersion blender (one of my favorite tools), puree soup, right in the pot, until smooth. If an immersion blender is not available, carefully use a stand blender, filling jar no more than half-way full. You may have to puree in batches. Be careful, contents are HOT!
8. Taste for seasoning and adjust to taste. Add in additional stock, if desired, for thinner soup. Stir in cream if using. (I personally think it's not needed at all- sometimes more fat muddies the flavor instead of heightening it IMHO).
9. To make Parmesan crisps, line a baking sheet with parchment. For every Parmesan crisp you'd like to make , place 1 Tablespoon of grated Parmesan cheese onto the baking sheet and pat down into a circle, leaving 2-3 inches between mounds. Bake for 3-5 minutes until golden. Remove from oven and cool completely before removing from tray (they can be a bit fragile).
10. Ladle soup into bowl and float a Parmesan crisp on top. Serve hot!
And it was good to the last drop! ; ) ♥
* Note: To seed the tomatoes, core them first (only needed with the larger tomatoes). Cut the tomatoes in half cross-wise. hold the tomatoes cut side down over a bowl or the sink. Give a gentle squeeze and a little shake and the seeds will fall out, not all of them, but most. Good enough.
PS: If you'd like another great fall soup recipe, please visit this link here.