I've tried several tomato soups this summer and never really loved any of them. Since I have a plethora of tomatoes from our CSA, I decided to try just one more tonight. This one is heavenly and my kids couldn't stop eating it = home run.
Here's what I did: (and yes, I'm going to 1/2 my recipe for you ;))
Approx. 3 lbs of organic tomatoes (I used a variety of heirlooms and vine)
Core the tomatoes and cut in half. Add 5 cloves garlic, peeled and 1 large onion, sliced and throw it all on a baking tray. Generously drizzle with a good, cold-pressed, organic olive oil. Season with real salt and pepper. Roast for 20 minutes in oven.
Transfer this to a large stock pot and add 1 quart of organic chicken stock (I used my homemade from our last chicken) and a dollop of grass-fed butter. Why butter? Because everything is better with butter. Bring to a boil. Then, simmer for about 20 minutes. Use an immersion blender to puree the soup until smooth.
Side note on immersion blender: BUY ONE. They are awesome. I was at The Seasoned Farmhouse when Tricia Wheeler mentioned my need for one. I've never regretted it.
Back to my soup. I added about a cup of raw cream from the top of our milk jug at the end.
And of course you could garnish. I didn't have time. My gaggle was standing at the soup pot, spoons in hand. And I had already fed them dinner.
(I am so pathetically lazy and not willing to take the time to download my beautiful photo. Thank you internet stock photo.)
