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Roasted Heirloom Tomato Soup
Every summer since I’ve been “adulting” I’ve had a garden. ย Sometimes it came in the form of containers on a roof top in Chicago, along the side of an alley, or in front of our garage in Wilmette. ย I would use whatever space I could get may hands on garden. If it got sun, I’d plant something. ย I’ve always enjoyed it. ย Getting my hands dirty and teaching the kids about where food comes from. ย Now that we’re settled in Connecticut, JonPaul was sweet enough to build me a real garden in our side yard.
Either way, the highlight, the pinnacle of the summer, was finally picking my just ripe tomatoes. ย There are so many varieties of tomatoes that I love, but the one I plant tried and true every year is the purple cherokee. ย It’s beautiful. ย A deep greenish red, that almost has a purplish hue to it. ย It’s wavy uneven rippled skin makes the most beautiful shapes when it’s sliced.
My only problem with tomatoes is that you wait all summer, and then all of a sudden you have more than you know what to do with. ย When it rains, it pours. ย And as much as I love a good tomato salad,ย every gardener needs options.
This simple, rustic recipe is the perfect use of all those leftover tomatoes, or the tomatoes that aren’t, shall we say “beautiful”. ย You know, the ones that look a little sad. ย This is the recipe where they shine.
Recipe:
Roasted Heirloom Tomato Soup
Instructions:
- Heat over to 375 degrees
- On a cookie sheet, spread tomatoes, red pepper, onions and garlic in an even layer
- Generously drizzle with olive oil, sprinkle with salt and pepper, toss
- Roast for 30 minutes, or until tomatoes have wilted and onions are tender and browned
- Transfer to a dutch oven, add chicken stock and simmer.
- Working in small batches, transfer tomatoes and stock to a blender. Slowly, with the lid slithly off, blend well and return to dutch oven
- Add basil, salt/pepper to taste
- To serve, heat tortilla shell with a little olive oil in pan until slightly browned. Slice into strips. Top soup with tortilla strips
Recipe:
Roasted Heirloom Tomato Soup
Instructions:
- Heat over to 375 degrees
- On a cookie sheet, spread tomatoes, red pepper, onions and garlic in an even layer
- Generously drizzle with olive oil, sprinkle with salt and pepper, toss
- Roast for 30 minutes, or until tomatoes have wilted and onions are tender and browned
- Transfer to a dutch oven, add chicken stock and simmer.
- Working in small batches, transfer tomatoes and stock to a blender. Slowly, with the lid slithly off, blend well and return to dutch oven
- Add basil, salt/pepper to taste
- To serve, heat tortilla shell with a little olive oil in pan until slightly browned. Slice into strips. Top soup with tortilla strips
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