C – The tomatoes have finally attacked. I have been waiting and waiting for the tomatoes to attack. I guess when you prepare for the attack, it just doesn’t happen. Ironic.
It’s taken a while this year for tomatoes to turn up. Or, maybe I just kept thinking it was tomato time and it wasn’t. Now that they are here, I am putting them to good use. I had to make one thing. Something I really hate to buy. Tomato soup.
I don’t know why. I just dislike buying tomato soup. I think it’s because most tomato soups are really bland. They always taste like they’re from a can. Especially, when restaurants serve it when it’s not even tomato season. It just doesn’t taste right.
I usually make my own unless I am at a fancy restaurant. There, I know it’s probably made in house and tomatoes are in season.
This soup requires really ripe, flavorful tomatoes. It just tastes better. For the last few years, we’ve been planting different types of tomatoes for flavor and how much yield we can get. This year, Early Girls and Romas were our choices. Last year, the San Marzanos didn’t have any flavor for us. This year’s tomatoes were delicious and flavorful.
We added more flavor by roasting the tomatoes along with thyme, onion and garlic. It really helps deepen the flavors of the tomatoes.
| Attack of the Tomatoes Week: Roasted Tomato Soup |
- 6 ripe tomatoes, cut into quarters (we used Early Girls and Romas)
- ½ yellow onion, sliced
- 2 cloves garlic
- 1 to 3 Tbsp grapeseed oil
- 2 cups vegetable or chicken stock
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh oregano, chopped
- Salt and pepper to taste
- 1 Tbsp tomato paste
- ¼ cup heavy cream
- 1 tsp of sour cream per serving
- Preheat oven at 350 degrees.
- Toss tomatoes, onions, garlic and thyme with some oil. Season with salt and pepper. Place on a sheet pan and bake for 30 minutes.
- Place stock, all the roasted vegetables and herbs, red chili flakes, basil, oregano and tomato paste into a 5 quart pot. Heat on medium. Then, lower heat and let simmer for 20 minutes.
- Blend with an immersion blender until fine.
- Strain and place back into pot.
- Add cream, salt and pepper to taste. Mix well and bring to a simmer.
- Serve in bowls.
- Garnish each bowl with fresh basil.
- Enjoy!
Add some fresh herbs, stock and cream. You will have a great flavorful and creamy soup. Pair it with a grilled cheese sandwich and you’ll have a delicious lunch.
Life is good. The tomatoes are attacking and I’m fighting back with a great soup.
This couldn’t have come at a better time. I’m blessed with a generous neighbor with a green thumb, and now have a surplus of tomatoes! Bacon prices being what they are, we can only do so many BLT’s.
Dani,
Looks do good!!
Thanks Mom!