It is finally time to add to the ‘Eats’ portion of my blog. Not only am I a baking junkie, I’m just a general food connoisseur looking to experience all thinks delicious; and this roasted tomato soup happens to be just that. This soup is hearty and rich, perfect for the fall and winter months. Might I just add that I wish there was a way to capture smells to share with you, because the aromatics of this soup were just phenomenal. And the best part of this recipe is that it can be prepared and served in about one hour which makes it very easy for a quick and savory dinner.
So this past weekend I headed out to my friend Kim’s quaint Manhattan apartment. Luckily for me, she is always up to have a cooking adventure and is as much of a food lover as I am. We both seek the desire to please our complex palates with homemade comfort foods. So while pondering what to cook for the night, and dealing with a long day of wet weather, we decided to throw together some soup and sandwiches. But not just your average soup and sandwich. Although tomato soup is pretty straight forward, roasting them before hand brings a whole new flavor to this soup classic, and the Prosciutto Pesto Paninis were no joke either. Needless to say by the end of this meal our tummies were so satisfied we couldn’t help but let out big sighs of delight.
Cooking with company is one of my favorite past times, especially with Kim. It is almost too perfect that I’m now starting a food blog and she, being a photography student, wants to start working her way into food photography (check our her photography blog)! And funny stories always seem to be created when surrounded by friends and food. It just so happens that night Kim and I managed to lock ourselves out of the apartment building in the backyard garden. It was a half hour before her neighbor heard our plea for help! We were ready to start hopping fences.
But anyway, I’m just going to end this with the most adorable quote from Kim saying “My tummy is always so happy when you’re around”. That pretty much sums up my main love for cooking. I love to share the happiness of my creations with the people around me because everybody can appreciate great food. So get up, get in the kitchen and start whipping up something tasty to share with the ones you love!
Roasted Tomato Soup
Yields: 4 to 6 servings
- 2.5 pounds fresh tomatoes (vine-ripened is preferred)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced thick
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup heavy cream, optional
- Preheat oven to 450°F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions onto a baking tray. Drizzle with 1/2 cup olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth (if you do not have an immersion blender, you can puree the soup in a blender). Return soup to low heat, add cream and adjust the consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.
- Garnish bowl with chiffonade basil and a splash of heavy cream.
If you want to freeze this soup, do not add heavy cream. Instead after the soup is defrosted, add the cream then and serve.