We had 4.5 lbs of tomatoes in our latest CSA delivery. That's a lot of tomatoes. And they're organic so they don't really last very long. What the heck do you do with all those tomatoes? Well, you make soup!
Jackie recently sent me this tasty tomato soup recipe she found in Gourmet magazine (August 2009 issue). It is quite possibly the best tomato soup I've ever had. The Boyfriend kept grunting and mumbling while eating it the other night and, in between the mmm's and yum's, he said it was better than soup in a restaurant. I have to agree. It was pretty freakin' delish.
You should know this took a long time to make. It was almost three hours from the time I started slicing the tomatoes till the soup was served and I was sitting down to eat. Granted, I'm slow in the kitchen but still... that's a long time. At least we had leftovers for lunch the next day!
What You Need:
- 4 lbs. tomatoes, halved lengthwise
- 6 cloves of garlic, unpeeled
- 1 medium onion, finely chopped
- 1 tsp. Italian Seasoning
- 2 tsp sugar
- 2 tbs butter
- 3 cups chicken broth
- olive oil
- salt and pepper, to taste
- sour cream & fresh basil for garnish
What You Do:
1. Preheat your oven to 350 degrees.
2. Arrange the tomatoes in a large baking dish, cut side up. Add the garlic cloves to the pan then drizzle the tomatoes and garlic cloves with olive oil. Season with salt & pepper. (I used two Pyrex dishes for this step.)
|The yellow tomato looks like Pac Man.|
3. Roast the tomatoes and garlic for 1 hour then let them cool in the pan. Remove garlic cloves and peel.
4. In a large stock pot, melt the 2 tablespoons of butter. Add the onions, Italian seasoning, and sugar then cook till the onions are tender (about 8 minutes). Be careful not to let the onions caramelize - you just want them to get soft, not brown.
5. Add the peeled garlic cloves and tomatoes - juices and all - to the onion mixture. I basically just dumped all the contents of the pans into the stock pot, including the oil and tomato juices.
6. Cover and simmer for about 20 minutes.
7. Remove soup from heat and let cool just a bit. Puree in the blender in batches then force through a sieve to strain out the seeds. Simmer again for 2 minutes and add salt & pepper to taste.
8. Garnish with a spoonful of sour cream and fresh basil then enjoy!