This year in tomatoes....was late, by about a month. We usually get our big bountiful harvest at the end of August but with the wacky summer weather, we are still unloading tomatoes by the basket full at the beginning of Oct!
Its safe to say that I have successfully added tomatoes to just about every dish, salads and juices alike, dehydrated, them, froze some and noone makes marinara like my mom so I don't even touch that one. I'm starting to feel like the Bubba Gump of tomatoes!
So to help speed up the tomato eating speed, I decided to make a warming and comforting tomato soup...big success! Of course this helped to put a dent in the pile and fill some bellies as well. Be sure to use farm fresh tomatoes no doubt this soup will make you smile.
- 3 pounds fresh tomatoes (about 4 cups, halved)
- 6 cloves garlic, peeled
- 3 shallots sliced
- ¼ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 cups vegetable stock
- 1 serrano chile or cayenne pepper
- Big handful of chopped fresh thai basil, parsley and/or cilantro ( I used them all because I had a bunch from the garden)
- Preheat oven to 450F/230C.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
- Remove roasted
tomatoes, garlic and onion from the oven and transfer along with any
roasting juices into a large stock pot. Add 3 cups of the vegetable
stock and bring to a boil. Reduce heat and simmer for 20
minutes or until liquid has reduced by a third. Add thai basil and cilantro.
- Throw in a Vitamix or use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
- Garnish in bowl with chopped fresh thai basil or cilantro.