We are definitely experiencing an unusually warm autumn here in Utah. I’m not complaining! The days are a glorious 75 degrees, and nights are cool and pleasant. Frankly, I’d be happy if it stayed this way for a few more months. However, we all know it won’t last. Sweaters, boots and gloves, rain, snow and bare trees are just around the corner! But that also means the season of cozy, warm soup is almost upon us…
Because tomato plants are still producing, this is an excellent time to make a triple batch of roasted tomato soup and freeze some for those drizzly days that are sure to come. Take advantage of the last of the season’s fresh tomatoes, as well as that enormous basil plant that just keeps growing. Add some fresh garlic, onions and a tad bit of cream, and you’ve got a pot of homey goodness to sip by the fire. The best thing about this recipe is that once you’re back to buying store-bought tomatoes, depressing as that may be, the rich flavor of home-grown still comes through as the tomatoes are slow-roasted in the oven. You can make roasted tomato soup in the dead of winter and reminisce about these idyllic days of fall!
- 3 pounds fresh tomatoes, any variety or a mix
- 6-8 cloves garlic
- 2 yellow onions
- 1/4 cup olive oil
- 4 cups chicken stock
- 1/2 cup fresh basil
- 3 Tbsp. fresh parsley
- 1 tsp. dried thyme
- Pinch of sugar
- 1/4 tsp. dried pepper flakes, optional
- Salt and pepper, to taste
- 1/2 cup heavy cream or half-and-half
- Preheat oven to 400 degrees.
- Slice tomatoes in half.
- Remove skin from garlic cloves.
- Chop onions.
- Place tomatoes, garlic and onions on cookie sheet and drizzle with olive oil.
- Roast for about 30 minutes, until tomatoes are carmelized.
- Add tomatoes, onion and garlic to a stock pot with chicken stock and herbs. add sugar, salt and pepper.
- Bring to boil, turn heat down and simmer for 15 minutes.
- Puree mixture until smooth.
- Add cream or half-and-half and add salt and pepper to taste.
*This recipe doubles or triples well.
*If freezing, add cream after soup is thawed, just before serving.
*Sprinkle a grated hard cheese, like Pecorino or Asiago, or some roasted pepitas or nuts on the top before serving for a little extra flavor.