Monday, September 13, 2010

Roasted Tomato Soup

Roasting the tomatoes adds an intense, smokey flavour to this classic soup dish. If you have lots of tomatoes double/triple the batch – roasted tomatoes freeze beautifully.

10 plum tomatoes, halved lengthwise 

6 cloves garlic, unpeeled 

4 tbsp olive oil 

1 tsp salt 

1/2 tsp freshly ground black pepper 

1 medium onion, chopped 

1/2 tsp fresh or dried oregano 

1 tbsp honey

3 tbsp unsalted butter 

4 cups chicken or vegetable broth 

1/2-cup cream 
or milk, or to taste

Place oven rack in middle position and preheat to 350°F.

Arrange tomatoes with cut sides up in single layer in a large shallow baking dish. Add garlic. Drizzle olive oil over tomatoes and garlic and sprinkle with salt and pepper and roast for 1 hour. Remove from oven and cool for 1 hour. Once cool, peel skin off garlic.

Melt butter in a large saucepan. Add onion, oregano and honey and cook over moderately low heat, stirring frequently for about 5 minutes or until onion has softened.

Add tomatoes, garlic and stock to onion mixture and simmer, covered for 20-25 minutes. Purée soup in batches in a food processor, then force through a sieve into cleaned saucepan – alternatively, mash with a potato masher. Discard solids. Stir in cream or milk. Add salt and pepper to taste and simmer for another 2 minutes.

Serving ideas: Sprinkle with a little grated cheese, if you have it and garnish with any herbs you like.

Cut some bread into cubes and toss with a little oil & garlic if you have some, put on a baking sheet or skillet and toast them in the oven while you’re roasting the tomatoes – but keep an eye on them. Scatter some on your soup at serving time.

Created for Quest by Chris at:

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