ROASTED RUSTIC TOMATO SOUP

ROASTED RUSTIC TOMATO SOUP

                                         

Not every recipe I post is “ all mine” nor fully designed by me, as really all thoughts of ”new” recipes come from something I saw, ate, read, watched on TV,  took from a book or website or handed down and then I played with it!

In this case, my daughter, Alexandra, sent me the recipe she was using last evening for her dinner in her Greek home.                                                                                                                                                                                            See link:

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup.html?oc=linkback

 I did very few changes, as it was a GOOD recipe!  But I am sure hers was better, as we have already seen the decline here in Pennsylvania in the quality of the tomatoes, as we edge into winter and the summer’s bounty is finished.  But this particular recipe is all about the flavor that is developed from the roasting of the vegetables.  I was thrilled with the thought or roasting the Tomatoes.  My recipe usually for a tomato soup required me to  “blanch” the tomatoes to remove their skins and roasting made the job simple and the flavors infused by roasting adds so much.

The amounts in the recipe given by Alexandra needed to be cut in half for us for sure, as this recipe will make a lot and we are two persons and I don’t like to freeze soups with cream/milk in them.

INGREDIENTS:

1 pound tomatoes – best ripe ones to be found at this time of year. (Posting In the beginning of November)

1/2 cup cherry tomatoes, for garnish (optional) –

1/3 cup extra-virgin olive oil

3 big cloves garlic

1 medium onion, sliced

1-2 teaspoon kosher salt and freshly ground pepper

1 – 1 1/2 cups chicken broth - depending on how juicy the tomatoes are.

1 bay leaf – large so it can be removed before pureeing

1/4 cup chopped fresh basil

2/3 cup half and half cream or full milk

Preheat the oven to 475 degrees F.

Core and halve the tomatoes or if they are large, I suggest to cut them in 1/4ths (leave the cherry tomatoes whole).   

This is just a few of the tomatoes used

 Heat a flame proof roasting pan over medium-high heat so that all the tomatoes, onions and garlic can evenly be spread out I one layer. 

Place the tomatoes, onions, garlic in the pan and drizzles with the oil.  Season with salt and pepper.   

The skins have just browned lightly

Roast until the Vegetables are caramelized – about 20 to 25 minutes and the skin on the tomatoes is lightly browned in spots. (Be careful the garlic and onions are not burning.)  You must keep them under the Tomatoes and toss a few times.  I think keeping the skin side up on the tomatoes is best to blistered and get that Smokey flavor...

     Peel off the skin of the tomatoes.   

In a stock pot warm the chicken broth and add the bay leaves and bay leaf.   

Once the vegetables are done in the oven, add them to the stock pot.

Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.

Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot).    Reduce the heat to low, add the cream/milk and adjust the seasoning. Blend again and serve piping hot!

·        TIPS:
-Salt-:  please adjust as you like. Sometimes the chicken stock will be more salty than other times. I like salt as a major flavor ingredient.  HOWEVER: I should cut down!!!!   So please reduce and add as you please when the soup has been pureed and simmered.

-I think roasted red pepper would add a nice twist

(just add red pepper cored and seeded and cut in 1/4ths to the pan before roasting        the Vegetables)

-Tomato soup should be paired with grilled cheese

-SUPER FUN IDEA: make a grilled cheese sandwich and make sure pressed very thin by weighting the top as you bake or fry it. Cut it into cubes and use as croutons. Clever –right!

- One can drizzle olive oil for taste/presentation – bit I think we used enough (cut down on oils)

REFERENCE:  I made this from this major basic great recipe:

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/roasted-tomato-soup.html?oc=linkback

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!