Sunday, October 3, 2010

Soup's on Sunday.

Temps are beginning to fall, but I'm not quite ready for a big pot of chili.  I need a fire in the fireplace or a sweater on my back before I deem it chili season.  I am, however, ready to give up my chilled soups of summer.  I am ready for a warm, albeit light, soup. This is one of my favorite transitional soups.  Serve it will grilled cheese sandwiches for the kids or a crusty boule and salad.

Using beefsteak or other juicy tomatoes makes for a light, delicately nuanced soup that works in hot weather. Plum tomatoes will result in a more intensely flavored soup that's good for the chilly fall months. It's impossible to play favorites: They're both wonderful.

Roasted Tomato Soup 

4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stork or reduced-sodium chicken broth
1/2 cup heavy cream

Preheat oven to 350°F with rack in middle.

Arrange tomatoes, cut side up, in 1 layer in a large sheet pan. And garlic to pan. Drizzle with oil and sprinkle with 1/2 teaspoon slat and 1/4 teaspoon pepper.

Roast tomatoes and garlic 1 hour, then allow them to cool in the pan.  When you can touch the garlic comfortably, peel the cloves.

Cook onion, oregano, and sugar in butter in a 6 to 8 quart heavy pot over medium-low heat, stirring frequently, until onion is softened.  About 5 minutes.  Add tomatoes, garlic, and stock and simmer, covered, for 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids).  Then force through a sieve into cleaned pot, discarding solids.* Stir in cream and salt and pepper to tasted and simmer for 2 minutes.


* I willingly admit that I have skipped this step entirely and served it as a more rustic, chunky soup.  It still tastes delicious and works in a pinch. Admittedly, however, it is much more enjoyable as the creamy, smooth goodness that develops from this extra labor-intensive step.

{photo and recipe via Epicurious}


Michelle Cameron said...

Yea! More soup recipes. It is cold and rainy here, so keep those soup recipes coming. We are going to try the North Bean Soup tonight. Thanks Aims!

Eat. Live. Laugh. and sometimes shop! said...

Michelle - I hope your family enjoyed the bean soup! xoxo

Unplanned Cooking said...

There's nothing better than soup on a fall day. I'm excited to start switching our menu over to fall foods! Pumpkin, squash... yum!

Preppy Pink Crocodile said...

Yum!! I just made a big pot of creamy potato leek soup tonight.

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