I knew that this week's soup recipe would have to be tomato. Not because I was in the mood, but because I realized the end of tomato season is quickly approaching. I make tomato soup often during winter and simply use canned tomatoes. However when it's early fall and the tomatoes are still bountiful, it's nice to make a puree with fresh tomatoes. Roasting the tomatoes first releases their juices and enhances their natural flavor, and this soup tasted even better the next day for lunch. I served it with a grilled goat cheddar cheese and mushroom sandwich, but you can enjoy it alone or with a glass of Chardonnay. Check out the recipe now, just
10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream
- Preheat oven to 325 degrees F.
- Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
- Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.
- Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
- Place the cream in a small saucepan over medium high heat and cook until reduced by half.
- Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.