I am in love. In love, I tell you. This is the easiest soup I may have made in years. And it is all because of the talented (and pretty handsome), Tyler Florence.
For the last few weeks the secret ingredient, that stopped being so secret in our kitchen was tomatoes. The tomatoes from the garden finally started ripening throughout September. In the last month from 3 little plants we have harvested 25+ lbs. I’ve canned them, made salsa, tons of tomato bocconcini salad, on toast, and of course the old stand by of pasta sauce. So the other night I was randomly surfing foodnetwork.com and tried my luck at tomato soup. Tyler Florences’ recipe came up. It had something like 150+ reviews, most at the 4 or 5 star level. Worth a shot right?
The thing I love, love ,love about it is how easy it was to make, and how fantastic the house smelled making it. Basically you chop up your tomatoes and onions, peel the garlic and roast. While that is happening, you reduce the stock, combine them, puree, season as you like and thin out to your desired consistency…so GOOD! This is something you could make on a cold Saturday or Sunday afternoon while you are puttering around and then have some lunch for the week ahead at work. Be sure to grab some crackers or some hearty bread to sop up the goodness!
2 1/2 lbs mixed tomatoes, quartered and cored (I used green leprechaun, roma and little cherry tomatoes)
10 cloves garlic (!)
1 red onion coarsley chopped
1 small yellow onion coarsley chopped
1/4 cup extra virgin olive oil
1 tsp salt
1.5 L veggie stock
3 Tbsp butter
4 bay leaves
1/2 cup basil leaves
2 Tbsp tomato paste
1/2 cup cream
salt and pepper to taste
- Preheat oven to 450F
- In a roasting pan, combine the quarter tomatoes, chopped onions and garlic cloves.
- Add olive oil and salt, stir until everything is coated
- Roast in oven for about 45 minutes until starting to carmalize – stir a few times. Let’s be honest you will want to peak because it will smell so good!
- While the veggies are roasting, in large sauce pan, if not your dutch oven, add one litre (4 cups) stock, butter and bay leaves. Bring to a low simmer and let reduce to half.
- Remove bay leaves from stock, add roasted veggies and torn basil, purree with an immersion blender.
- Bring to a low simmer, stir in tomato paste and cream.
- Add remaining stock to bring it to the consistency you would prefer.
- Season with salt and pepper.
Adapted from Tyler Florences