When it gets to the end of the season and you still have a bounty of tomatoes, but perhaps have had your fill off BLTs and there is a chill in the air, this is the soup for you. Perfect for the early fall days and using up the last delicious tomatoes of the summer.
Join us in making roasted garden tomato soup. Full recipe is at the end.
Wash and prep vegetable. Oh, pretty tomatoes. Sigh.
Quarter large tomatoes (halving smaller tomatoes is sufficient), and sprinkle with aromatic garlic and parsley, salt and pepper.
Roast tomatoes until they collapse and fill your house with a tantalizing aroma.
Sautee onions, then add in butternut squash, and summer squash (some red bell pepper isn't out of place here!) until soft. Add in tomatoes and simmer for 20 minutes.
Puree tomatoes and garden vegetables in a blender in small batches, removing the hole covering from the blender lid and covering with a kitchen towel to prevent a hot explosion
Season to taste, add cream and fresh herbs. Particularly tasty served with a dollop of creme fraiche and more fresh basil.
Roasted Garden Tomato Soup
5 lbs. fresh tomatoes quartered (may use canned)
2 cloves garlic, chopped
1 Tbs. parsley, dry
1 Tbs. olive oil
1 Tbs. fresh basil
1/2 Tbs. fresh oregano
1/2 c. chopped onion
1 c. butternut squash, chopped
1/2 c. zucchini, chopped
1/4 c. carrots, chopped
1 c. heavy cream
salt and pepper to taste
Place quartered tomatoes on baking sheet. Sprinkle with garlic, parsley, salt, pepper.
Roast at 400 until tomatoes collapse (about 40 min.)
In a large stockpot, saute onion in olive oil until transluscent. Add the rest of the vegetables and saute for about 10 minutes. Add the cooked tomatoes and let simmer for 20 minutes.
Use hand blender or blender and blend ingredients. If using blender being careful to allow heat to escape or you will end up with a mess.
Season with salt and pepper and sugar if needed (if using canned tomatoes).
Add fresh herbs and cream.
Cook for another 5 to 10 minutes.
Serve with creme fraiche.
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