14 February 2010

Roasted Tomato and Garlic Soup

Last summer, we had several huge batches of tomatoes from our garden and when the first batch landed in the kitchen, I did what I normally do with our tomatoes: make a batch of salsa. Well, that first batch gave us twelve quarts and with the next harvest we gained an additional fourteen quarts. So, with the thought of yet another harvest coming and finding ourselves chin deep in salsa (yup, shameless plug), my wife and I decided that we should think about doing something else. Putting our heads together, we came up with a brilliant plan: what about soup?

With this new idea floating in the recesses of my empty brain, I decided that just plain tomato soup would be pretty boring, so to borrow a phrase from Emeril Lagasse, I decided to "kick it up a notch." The following is a recipe for Roasted Tomato and Garlic Soup. Now, I did not measure the amount of herbs or spices that I added; it was all done to taste. This means that you will need to taste your soup many times throughout the process, to get it to the way YOU want. The sugar is added to cut the acidity of the soup, so you will also need to adjust that to suit your taste. In this recipe, I used 60 tomatoes, but you can use any amount, just adjust the amount of the other veggies you use. Feel free to add your favorite vegetables and have fun. This recipe is a guideline to help you with the cooking and processing procedure. If this was a baking recipe, I would have given exact measurements, but cooking is more of an art, rather than a science. Have fun with it and make this recipe your own.


What you need...

Tomatoes (there's a shocker)... 60
Garlic... 3 bulbs (Yes, but we LOVE garlic!!)
Onions... 4-large
Carrots... 10
Bell peppers... 4
Tomato paste... 12 oz
Salt.. either Kosher or sea salt (for this amount of soup, I started with 1-Tablespoon and adjusted from there)
Pepper
Italian Seasoning
Basil
Bay Leaves (Turkish)... 3
Brown sugar
Olive oil
Large Stock pot
Blender
Potato Peeler
Food mill
Baking sheet
Foil
Mason jars w/ lids (for freezer storage)
Grilled cheese sandwich (to enjoy with your soup)
Lots of time


What to do...


  1. Set your oven to 425° and grab a baking sheet and line with foil

  2. Rinse your Tomatoes

  3. Peel onions and quarter

  4. Using a potato peeler, peel your carrots (this is an optional step, but I like to do it) and cut into sections

  5. Cut the tops off the peppers and cut then length-wise

  6. Remove the seeds and scrape smooth

  7. Take the bulbs of garlic and cut the top off

  8. Smear olive oil on the top

  9. Place garlic in foil and cover

  10. Place the whole tomatoes (the skin will be removed with the food mill at the end) and veggies on baking sheet and put into oven for about 35-40 minutes


    • Unwrap the garlic and using a fork, you can easily separate the garlic from the skin


  11. Once roasted, place veggies in stockpot and repeat until done


    • This part took me about four hours to complete


  12. Using potato masher, mash veggies as necessary

  13. Once all your vegetables are roasted and put in the stockpot, turn the stove to medium heat and add the Tomato paste, bay leaves (3), salt, pepper, Italian seasoning, and basil to the pot

  14. Bring to a boil then reduce heat and simmer for one hour

  15. Allow to cool partially

  16. Mash those veggies, again

  17. Taste and re-season, if necessary

  18. Using a ladle, place veggies into the blender

    • CAUTION...Only fill to halfway or a little less. The mixture is hot and when you turn the blender on, it will expand and try to fly out of the top

    • Place a towel over the lid of the blender (this will help prevent the soup from redecorating your kitchen)



  19. Pour blended mixture into a food mill and process

  20. Pour milled soup into a big bowl

  21. Repeat processing until done

  22. Taste soup and season with brown sugar to reduce acidity

  23. Place in mason jars

  24. Once cooled, transfer to freezer

  25. This recipe made ten quarts of soup



For Service...


  1. Thaw your soup and place in microwave-safe bowl

  2. Add a touch of cream or sour cream (what I add) to your soup and mix

  3. Heat and enjoy with a grilled cheese sandwich

7 comments:

  1. You've made me hungry!

    I never measure spices, either. Glad I'm not the only one! lol

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  2. Sounds yummy! That's a lot of tomatoes though!

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  3. Yummy. . . now for a grilled cheese sandwich to go with it and I'll be all set! :))

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  4. that sounds really good. I was thinking of planting some tomatoes this year, I'll have to keep this in mind.

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  5. Storm, The Psychotic Housewife: Then my work here is done :)

    BeadedTail: Thank you. I had to find something to do with all of them and by writing it here, I won't run the risk of losing the recipe (like I did with my salsa a few years ago).

    OLLIE MCKAY'S ~ A Chic Boutique: There's nothing better than dipping a grilled cheese sandwich into a bowl of tomato soup :)

    Ann: Thank you. When you have enough tomatoes canned, this is a great way to use them.

    ReplyDelete
  6. 60 tomatoes?!?! I don't even know if there's room for all that in my kitchen!

    Sounds super yummy though! :)

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  7. Your Daily Cute: Yeah, I know it's a lot. We had 4 or 5 plants last year and they just went gang-busters. Bets thing is, I'll get to do this again this year!

    ReplyDelete

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