Thursday, August 27, 2009

Slow Roasted Tomato Soup

We have an abundance of fresh tomatoes popping up in our garden. My large heirloom tomatoes are not doing well, but the cherry tomatoes are sort of like weeds, they're everywhere! With bowls upon bowls of cherry tomatoes, I decided to make a roasted tomato soup. I found this recipe at Alexandra's Kitchen. She has gorgeous pictures of this soup and a new website if you would like to see what she is currently working on. This is simple, delicious and easily tweaked for your own tastes.

Tomatoes - large or small
onion, cut into quarters or eighths
head of garlic, broken and peeled
baby carrots
olive oil
salt (I prefer kosher)
black pepper
dried thyme
chicken stock or broth
loaf of french bread

If using cherry tomatoes you may leave whole but quarter your large tomatoes. Remove as many seeds as you can, as the seeds are bitter. With cherry tomatoes, you can cut a small hole in the top of the tomato and gently push on the bottom of the tomato to remove seeds easily.

The ingredient quantities are based on your supply and personal tastes. Spread tomatoes on sheet pan (I had enough tomatoes to fill two sheet pans). Add onion cut into quarters or eighths and cloves of garlics. Add a handful of baby carrots to each pan of tomatoes. Sprinkle with salt, pepper, thyme and drizzle with olive oil. Toss to coat everything in oil.

Roast veggies in the oven at 300 degrees for 3 hours until everything is brown and caramelly. Dump contents of the sheet pan into a large pot, add about 2 cups of chicken broth or stock, approximately 2-3 tsp of coriander and 2-3 slices of dried french bread broken into small pieces (you can slice it and dry it on the counter or for quicker drying you can lightly toast it in the oven or in a toaster).

Using an immersion blender, blend everything together. Taste and adjust for your personal preference. Add salt, more coriander, black pepper, fresh basil, etc. You can leave a little chunky or make it smooth.

Last night, I served this with a spoonful of sour cream and a piece of toasted french bread. However, I like it with a bit of basil pesto stirred in, as well. My husband enjoys a little heavy cream in his to mellow the tomato flavor. And what isn't enhanced by some shaved Parmesan?

Once I purchase a new camera, I'll take pictures of the process to show you how easy this is and how delicious it looks!


alexandra's kitchen said...

Sounds delicious! So glad you were able to tweak the recipe to your liking. Tomato soup is so good this time of year.

I also just want you to know that I've moved my blog to wordpress:
It's much faster than my blogspot site.

The Crash Test Dummy said...

mmmmm yummmy.

Guess what! I'm getting into cooking! Can you believe it.

I'll be dropping by here more often now!