Fall Comfort Food – Roasted Tomato Soup
My brother-in-law is visiting us from England. His name is Colin and he is uber cool. Since my husband hasn’t retired yet, Colin and I get to spend a lot of time together. Colin’s wife, Jayne, did not join him on this trip. Jayne makes the most delicious soups. I have picked up a few tips from her throughout the years.
One of my personal soup favorites is tomato soup. When someone mentions comfort food, I instantly picture tomato soup and a grilled cheese sandwich. They just go together so well.
I have had an idea for a roasted tomato soup recipe rolling around in my head for the last couple of years and just haven’t taken the time to test drive it. I thought I would do that while Colin was here, him being the soup aficionado that he is.
We picked up some beautiful tomatoes at a couple of different stores. I chose heirlooms, cherries, and some Kumatos from Trader Joe’s. Then I picked some basil that I have growing in a pot and then I got to work.
As I may or may not have stated in a previous post, I tend to cook by viewing recipes more as guidelines than as hard and fast rules. Please feel free to tweak or change to your own taste.
5 Lbs. Miscellaneous Tomatoes
Handful of Fresh Basil
2 Heads Garlic
¼ C Olive Oil
2 t Sea Salt
2 t Fresh Ground Pepper
Heat oven to 400° F
Wash the tomatoes and cut them into like-sized pieces. Cut the root ends off of the heads of garlic. Toss the tomatoes and the garlic heads with the olive oil, salt, and pepper in a large roasting pan. Roast in the oven for 60 minutes or until the aroma emanating from your oven is amazing.
Separate the garlic heads from the tomatoes and set aside. Carefully pour the hot tomatoes and all the juices from the roasting pan into a 4-quart Dutch oven or large stockpot. Squeeze 6-8 garlic cloves into the tomatoes and reserve the rest for serving the soup. Tear the basil into small pieces and add to the tomato mixture.
Using an immersion blender, blend the tomato, garlic, and basil mixture until smooth. Place a chinois (or a fine strainer) over a 2 quart Dutch oven and strain the blended tomato mixture making sure to press the solids to extract as much liquid as possible.
You should now have a delicious, smooth, creamy soup with no seeds or skins.
Serve the soup hot. Spread the roasted garlic cloves on some really good bread or make yourself a little grilled cheese sandwich.
I’m Shirl and I’m part of the Tillie Moon trio. The other two partners are my sister, Judy (13 years my senior), and her daughter, Jen (10 years my junior). Together we make up one terrific team. Each of us has our own singular talents and skills and what one of us may lack, the other two more than make up for. Read More