06 March 2012

Roasted Tomato Soup, ie the Love of my Life

I have only been in a few long term relationships in my life. They are with: 1) my hair stylist, 8 year; 2) Titanic, 15 years; and 3) tomato soup, my entire life. Over the years, I grew to know, trust, and love all of these things, letting them into a special place in my life. Tomato soup is something that I can always return to, knowing that no matter what, it will always taste good. It may accompany any kind of sandwich and salad, or simply stand alone - yet still be the only food I will want to eat for the rest of my life, forever. Simply put - I love tomato soup.

Years ago, my mom stumbled upon a recipe that has since found it's way into my heart, stomach, and memory. I can whip it up without even thinking, and every time it tastes like liquid perfection. I've made it with Roma tomatoes and fresh basil in Italy and with heirloom tomatoes from my own backyard, relishing each bite. I like to slow roast the tomatoes with garlic, which makes my house smell heavenly, and serve it up with crunchy gooey grilled cheese sandwiches. But anyway you eat it will result in a warm full tummy, I promise.

And now, with a watering mouth, I give you, Roasted Tomato Soup:
tomato soup
This soup was served up in my White Star Line replica china. Combining two loves: Titanic AND soup.
 


ROASTED TOMATO SOUP
From Gourmet, 2003
Makes about 8 servings
Active Time: 20 minutes
Total Time: 1 ¾ hour

Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.

4 lb tomatoes, halved lengthwise

6 garlic cloves, left unpeeled

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 medium onion, finely chopped

1/2 teaspoon dried oregano, crumbled

2 teaspoons sugar

2 tablespoons unsalted butter

3 cups chicken stock or low-sodium broth
(you can substitute vegetable stock for a vegetarian soup)
1/2 cup heavy cream (optional)
Fresh basil and goat cheese to taste

  1. Put oven rack in middle position and preheat to 350°F.
  2. Arrange tomatoes, cut sides up, layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic. 
  3. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes. 
  4. Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
  5. Sprinkle with your favorite cheese if you wish. Lately, I've been stirring in crumbled goat cheese!

1 comment :

  1. Fantastic post! Your blog is brilliant!!!! You are amazing! Have a great week!!! :-)

    the-white-list.blogspot.com

    ReplyDelete

m