Thursday, October 27, 2016

Roasted tomato soup

I roasted up the very last of the tomatoes from my garden to make a smoky and creamy soup. I'll freeze up most of it, because won't it be nice to sip on this soup on a cold, snowy wintry day to remind me of  summer days? Here is how to make this soup: 

Cut all tomatoes in half lengthwise (or quarter them, if they are super large), and place cut side up on a sheet pan lined with aluminum foil and drizzled with olive oil. Salt and pepper the tomatoes and add fresh thyme leaves if you have some. Place into a 375° oven and roast for about an hour. The end result will be intensely flavored tomatoes with a slight bit of char on them.

Then cut up and sauté a diced medium onion and 3 cloves of minced garlic in a tablespoon of butter. When onions are clear, add in the roasted tomatoes, 2 cups of homemade chicken stock (or small can of low sodium chicken stock), 1 tablespoon fresh thyme leaves, a day of liquid smoke, and a half cup of fat free half and half. If you have smoked pimento, add a teaspoon for more smokey flavor. Salt and pepper to taste, and cook for about five minutes. Carefully use an immersion blender or pour soup into a blender to wiz the soup into a smooth consistency. If you prefer a chunkier soup texture reserve some tomatoes, roughly chop them and badd back into the soup after blending. Ladle soup into bowls and garnish with a dollop of crème fraîche (or Greek yogurt or even sour cream), a drizzle of olive oil and a spring of thyme. Of course, half of a buttery, gooey, grilled cheese sandwich would be marvelous with this soup!

You may also like: 
recipe post from a few years ago where I explained my philosophy 
about tomato soups. This post was published on Tastespotting


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