See? I had a couple of bowls-full of tomatoes, sitting on the counter-top, since last weekend (when I ripped out the Finny-Farm). We haven't been eating enough salads lately, and the 'maters were starting to go a little "soft" - too soft for salads, but still VERY edible! And since these are, essentially, the last 'maters of the season, I couldn't bear to let them go to waste! (and - since most of 'em were salad- or cherry-sized, it didn't make sense to try to can 'em).
In the meantime, poor Hubs has developed a toothache and can't really chew anything. Soooo... What could be better than FRESH home-made tomato soup, right???
I started with the recipe here, but ended up veering way off track (as I am wont to do). So here is what I ended up with:
QT's (mostly home-grown) Creamy Roasted Tomato and Basil Soup
Yield: I'd say 4 generous servings
- 2 lbs fresh, mixed tomatoes (Mine were mostly Kellogg's Breakfast and Indigo Rose, plus a handful of random salad + cherry tom's) (all from my garden!)
- 1 medium onion, coarsely chopped (from the Organic Farm-Share)
- 5 cloves of garlic (whole) (again, Farm-Share)
- fresh chopped basil (appx 10 fresh leaves) (from the plant growing on my kitchen sink)
- 1/4-1/2 cup olive oil
- Sprinkle or three of balsamic vinegar (mine was actually an olive oil + balsamic mix)
- 1 (14.5 oz) can + 8 oz.chicken or vegetable broth
- 2 bay leaves
- 3 TBS butter (I ended up using "Tuscan style" spreadable butter which is butter + olive oil + italian herbs. I think plain ol butter would work just fine)
- More fresh chopped basil (maybe 5 more leaves while simmering)
- Whatever other herbs/seasoning you like (I used a grinder full of dried Italian Herbs)
- Salt and Pepper to taste
- 8 oz. cream (at the very end)
- Preheat oven to 450*F (I used my micro-convection oven)
- Wash, core and halve tomatoes (I ended up halving, then quartering the halves on the bigger tomatoes).
- Spread in a layer on a foil-lined baking sheet.
- Chop onion, sprinkle on top of the maters.
- Peel garlic cloves, place 'em, whole, on the sheet with the maters and onions.
- Chop 10 leaves of basil and spread over everything else.
- Drizzle olive oil and balsamic vinegar over that.
- Put in your pre-heated oven and cook appx 30 mins 'til caramelized and the edges are starting to brown (but not burn). Took appx 35 mins in my Nuker/Convection oven.
- After they're well-roasted, transfer roasted veggies to a sauce-pan/stock pot.
- Add broth, bay leaves and butter.
- Bring to a boil, then reduce heat and simmer 15-20 mins 'til reduced by appx 1/3
- While it's simmering, chop and add the remaining basil leaves and add seasoning to taste
- Remove bay leaves.
- Allow the mixture to cool, a bit, then puree it with a stick blender (or whatever you've got) 'til smooth.
Just before serving, add heavy cream and re-heat the soup (do not boil).
You can garnish it with more fresh, chopped basil, or garlicky croutons, or whatevers.
Serve and ENJOY!
This soup was FREAKING AWESOME. I served it to hubs with a grilled-cheese sandwich b/c that is, like, the Ultimate Comfort Food when you're sick (IMHO).
(Sorry - no pics of the 'maters BEFORE I started this - but you know what 'maters look like!)
Sliced, diced, and ready for roasting!
And after roasting...
Starting to simmer... Smells like YUM!
It was awesomely delicious! And a great way to dispose of a "medium" quantity of tomatoes that might have otherwise gone to waste (Perish the thought!!!).