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...
- Set your oven to 425° and grab a baking sheet and line with foil
- Rinse your Tomatoes
- Peel onions and quarter
- Using a potato peeler, peel your carrots (this is an optional step, but I like to do it) and cut into sections
- Cut the tops off the peppers and cut then length-wise
- Remove the seeds and scrape smooth
- Take the bulbs of garlic and cut the top off
- Smear olive oil on the top
- Place garlic in foil and cover
- 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
- Once roasted, place veggies in stockpot and repeat until done
- This part took me about four hours to complete
- Using potato masher, mash veggies as necessary
- 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
- Bring to a boil then reduce heat and simmer for one hour
- Allow to cool partially
- Mash those veggies, again
- Taste and re-season, if necessary
- 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)
- Pour blended mixture into a food mill and process
- Pour milled soup into a big bowl
- Repeat processing until done
- Taste soup and season with brown sugar to reduce acidity
- Place in mason jars
- Once cooled, transfer to freezer
- This recipe made ten quarts of soup
For Service...
- Thaw your soup and place in microwave-safe bowl
- Add a touch of cream or sour cream (what I add) to your soup and mix
- Heat and enjoy with a grilled cheese sandwich
You may remember that I mentioned a writing contest I was going to enter. The only problem was that I needed to rewrite my story, so it would sound somewhat decent. Well, I tried, but I missed the deadline by a mere six minutes. Yup, I would be able to work on it after the girls got done with school and I spent about ten hours a day over the weekend, but it just wasn't enough time. Even though I didn't make the deadline, I'm glad that I went through the story again. It was something I had been putting off for a while and this contest was just the motivation I needed to get it done.
