No, you are not on the wrong blog. Yes, I have deviated a little from the artsy stuff, but still in the realm of creativity. Cooking is creative, especially the way I do it. There has never been a recipe that I could follow exactly. Come to think of it I don’t follow patterns or instructions exactly either. I digress. Back to the soup.
This year’s garden has done well. Only our corn did not make it into the freezer or jars. Why was that you ask? Because a marauding band of masked thugs attacked our cornfield and left in in ruin. After jars and jars of plain tomatoes, tomatoes with garlic and basil, and salsa we were running out of ideas of what to do with all the tomatoes. We still have many jars of spaghetti sauce left from last year. We were beginning to contemplate how to make tomato dog food. Then I remembered my favorite Roasted Tomato Soup recipe. It takes some time to make, but it is SOOOOOO much better than the canned stuff in the grocery store and you know what you put in it!. So here is my recipe for you to try. You don’t have to can it like we did. It took forever to do the canning, but I will thank myself in February when we have this with a grilled cheese sandwich and I am wishing I had all those fresh ripe tomatoes laying around.
Just remember, I consider recipes as guidelines. Taste this as you make it and add or subtract what you like. Sometimes you need to add a little sugar if the tomatoes are really acidic. Most of the time if you let it simmer for a couple of hours after you put it through the blender it mellows out, so wait before you add any sugar to see if you really need it.
Roasted Tomato Soup
2 1/2 lbs ripe tomatoes halved, seeded, cored
1 med. onion cut into equal slices…
2 garlic cloves
5 sprigs of fresh thyme
2 T olive oil
3 cups chicken stock (I use veggie stock)
2 bay leaves
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup heavy cream (optional)
Heat oven to 300 degrees. Place tomatoes, onion, garlic and thyme on foil covered baking sheet (use a deep one, these get very juicy), drizzle with olive oil and toss. Roast for two hours (I rarely go this long, less time doesn’t seem to make much difference).
Cool tomatoes, discard skins, put into stockpot (with garlic, onions and thyme) add broth and bay leaves. Bring to a boil then simmer uncovered for 40 minutes. Remove thyme and bay leaves and season to taste. Blend until smooth and creamy. Stir in cream if desired. Simmer 10 more minutes.
I usually make a small vat of the stuff and prefer basil instead of or in addition to the thyme. In the winter I usually use tomatoes I froze during the summer.
Raccoon photo credit: <a href=”http://www.flickr.com/photos/28994435@N05/10164296833″>Lake Merced 76</a> via <a href=”http://photopin.com”>photopin</a> <a href=”https://creativecommons.org/licenses/by/2.0/”>(license)</a>