Tuesday, September 24, 2013

roasted tomato soup

The last of my tomatoes have come in, and the weather has been getting cooler around here, both at the same time.


The only way to celebrate this glorious confluence of two of my favorite seasons is, of course, by roasting up the last of the fresh tomatoes with a little salt and pepper and serving them as a gloriously warm tomato soup.


You knew I'd have to celebrate with some sort of recipe, didn't you?


This tomato soup is incredibly hands-off and easy.  The oven does the roasting, and your big stockpot does the simmering.


You can make a biiiiiig double or triple batch and freeze the leftovers in individual portions or you can have an old-school, simple dinner party where you serve it open-faced grilled cheese.  I did both such things... if you think having over my mother and youngest sister counts as having a dinner party that is.  Happy fall!


Ingredients
3 lbs tomatoes, sliced (I used a variety of sizes, so slicing them helped them roast more evenly)
~ 2 tablespoons olive oil
Kosher salt & pepper to taste
2 large or 4 small cloves of garlic, peeled
A sprinkle of crushed red pepper flakes (+ more to taste)
4 cups chicken broth (I always make mine from chicken bullion cubes, as I find this to be both cheapest & easiest)

Instructions
  1. Line a rimmed baking sheet with aluminum foil (this is not necessary, but it makes clean up much easier).
  2. Layer tomatoes evenly over the aluminum foil.  Drizzle with olive oil and sprinkle generously with salt & pepper.
  3. Wrap your cloves of garlic tightly in aluminum foil.
  4. Bake tray of tomatoes and cloves of garlic at 400 degrees F for about 60 minutes or until the tomatoes start to brown and are tender.  The garlic will similarly be tender.
  5. Add tomatoes and garlic to a food processor and pulse until you reach the consistency of chunky puree (pulse longer for a smoother tomato soup).
  6. Meanwhile, bring chicken broth to a boil.  When the tomato-garlic mixture has been pureed, add it along with a sprinkle of red pepper flakes to the chicken broth.  Bring soup to a boil, and then reduce to a simmer.  Simmer, uncovered, for about 25 minutes.  Taste & adjust seasonings before serving.
  7. I simply served mine with cheesy bread.  To make this, just slice some good, crusty bread up, generously spread with butter, and cover with cheddar cheese.  Broil the cheese-covered bread for about 3 to 4 minutes or until the cheese has melted and starts to brown (watch carefully!).
Notes:  Makes 4 to 5 servings of soup.  You can easily double this recipe if you happen to have a lot of fresh tomatoes, as the soup itself freezes perfectly in individual portions (rewarm in the microwave).  You can also make the recipe a day ahead of time and reheat before serving.

Adapted from Smitten Kitchen.


2 comments :

  1. This looks like a great weeknight dinner! Thanks for linking up with What's Cookin' Wednesday!

    ReplyDelete