I’m obsessed with soup. It does not matter whether it is 80 degrees or 20 degrees outside – I love soup! Since it's summer time I will hold back on most of my delicious soup recipes, but this is definitely a summer soup because tomatoes are at their peak, and best of all they are cheap.
Roasted Tomato Soup
2 1/2 pounds fresh tomatoes
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
1/2 cup chopped fresh basil leaves, optional
Fix time: about 1 hour.
Feeds: 5 -7 hungry people.
Preheat oven to 450 degrees.
Wash, core and cut the tomatoes into halves. (To core a tomato, use the tip of a sharp knife to make a shallow incision around the stem end, and then pop out the core). Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of 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 chicken stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
Wash and dry basil leaves (if using) and add to the pot. Use a blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper.
Foolproof Fix
Measurements: Do not pour all the stock at one time. Pour in about half of the stock first, and then pour the rest in slowly in order to adjust the consistency (the consistency is up to you, make it as thick or as thin as you like). You don’t have to use all the stock.
Basil: The basil is not a must, but I believe it makes the soup.
Blending: An immersion blender is the best tool for this job, but if you do not have one you can use a regular blender. Make sure to be careful when blending hot liquid, it tends to splash all over the place.
Fantastic Fixings
Tomatoes: Use a variety of tomatoes if available. Cherry, heirloom, vine ripened, grape, etc. If you are using very small tomatoes roast them whole.
Roasting: You can add more flavors in the roasting process such as fresh thyme, red pepper flakes, more/less garlic, or more/less onion.
Flavor: To add more flavors to the soup you can add up to 2 bay leaves (make sure to remove before blending) and/or some fresh herbs (thyme or flat leaf parsley) during the simmering process. To add richness you can add up to 4 tablespoons of butter and or up to ¾ of a cup of heavy cream after the soup has been pureed.
Funds Factor
2 1/2 pounds fresh tomatoes – about $1.59 a pound (really depends on the city and store), $3.98 total
6 cloves garlic - $.59 for a head of garlic
2 small yellow onions - $.79 each, $1.58 for 2
1 quart chicken stock - $2.99 of a 32 oz container (32 oz = 1 quart)
1/2 cup Basil - $3.29 for a 2 oz package
Recipe can be made for as little as $12.43.
** Based on DC prices. Taxes not included.
Welcome
Finding a basic recipe has become almost impossible. Once you settle for a recipe, you most likely do not have time to test it. What if your dinner party is tomorrow? What if the recipe is no good? What if the measurements are wrong? Do you really have to buy $20 vanilla extract? What if you don’t like mushrooms?
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