roasted tomato & garlic soup

I know that yesterday I said I was going to share my smoothie recipe today, but I changed my mind. I'm a woman, what can ya do? tomatoes are still in season, but they won't be for long, so I decided to share the recipe that Roasted Tomato and Garlic soup I mentioned yesterday. make it while you can!

this soup is delicious, folks. I made it back in August because I had an abundance of tomatoes from the market, but I froze it and have been breaking it out in this cooler weather. Rachael instagrammed it, after finding it in Gourmet magazine [August 2009 issue], and I was all over that recipe. it takes a while to make, but it is so so worth it. perfect for a rainy fall day.

what you need:
- 4 lb tomatoes, halved lengthwise
- 6 cloves of garlic, left unpeeled
- 1 medium onion, finely chopped
- 1/2 tsp dried oregano
- 2 tsp sugar
- 2 tbs butter
- 3 cups of vegetable stock
- 1/2 cup heavy cream
- olive oil
- salt and pepper, to taste

what you do with it:

1) preheat the oven to 350 degrees.

2) arrange tomatoes in a large baking dish, cut side up. add garlic cloves to the pan, drizzle the whole shebang with olive oil , and salt and pepper to taste.

3) roast tomatoes and garlic  for 1 hour, then let them cool in the pan. remove the garlic cloves, peel them, then toss them back in.

4) in a large stock pot, melt the butter and then cook onion, oregano, and sugar in it, over medium-low heat, stirring frequently until the onion is softened [when Stephanie made this, she pointed out that you should be careful to not let the onions carmelize, so it should only take about 5-7 minutes].

5) add the tomato, garlic & stock mixture to the pot, juices and all. cover and simmer for 20 minutes.

6) let the soup cool for a bit, then puree in batches in the blender. force it through a sieve into a clean pot [news flash: if you don't have a sieve, it's not the end of the world. I tried forcing my soup through our bacon splatter guard and that didn't work, so I have kinda chunky soup. still delicious].

7) if you're planning on eating the soup right away, add the heavy cream, salt & pepper, and simmer again for 2 or 3 minutes. if you're planning to freeze it, wait to do this step until you're ready to heat it up to eat it.

8) pour that soup into some pretty bowls, get a good loaf of bread to dip in it, and enjoy!

9) get your husband to do the dishes.


Nicole said...

Oh wow. That sounds delicious. I'll have to make it soon.. perfect fall food!

Sarah :: Your Plucky Picaroon said...


Alexis said...

Yum! I've been in such a soup mood these days, this one is going on the list!

Sapir @ The Sapphire Queen said...

This looks so great! Tomato soup is something I can't get enough of, especially during the cooler months! Thanks for sharing!

Eliza :: Case Study said...

Haha! I can definitely agree with you on #9 ;) This sounds delicious! Thanks for sharing :) xoxo, eliza

SarahJane Miller said...

this looks so delicious!! i am excited to try it!! I am a new follower, excited to read more! come follow along

Anonymous said...

Yay! Thanks for sharing! I just thought of one little problem though. Corey doesn't like tomatoes. So I'll just have eat it all by myself when I make it. Oh well. :)

Meg {henninglove} said...

i am not a fan of tomato soup but maybe with the addition of garlic in it it is something i would be willing to try tomato soup again. is the soup on the thick side? also number 9 is what my husband does each night