August 22, 2013

Creamy Tomato Soup {Recipe}

So, I still have a bunch of tomatoes, and I wanted to share another amazing tomato recipe with you!  If you have some from your garden that you need to use, this will not disappoint.
Also, if you can find seconds at the farmers market or farm stores, these recipes with roasted tomatoes are perfect for those imperfect fruits :)

The other day, I shared my recipe for Healthy Spaghetti Bolognese Sauce, and used the same method of roasting tomatoes for that recipe also.
This is another recipe that uses the same tomatoes as the base to make a creamy and delicious soup!

5-8 Large Tomatoes (imperfect or seconds are fine) 
Drizzle of Olive Oil
Sprinkle of Salt and Sugar
2 Tbls. Butter
1 Medium Onion, diced
2 Cloves Garlic, minced
2-4 Cups Chicken Stock/Broth
1/2 tsp. Thyme
Milk or Cream

First, you will take your fresh tomatoes and roast them in the oven.  To do this: cut them into very thick slices, place them on a baking pan, drizzle with olive oil, sprinkle with salt and sugar.  Roast at 400 degrees for 1 hour, or 350 for an hour and a half, or 300 for 2 hours, or 250 for a few hours :)  Just roast them for a while - they will get all wrinkly, and caramelized in some places, and juicy looking. They are delicious!!!

When your tomatoes are about ready, dice your onion, and put it into a pot with the 2 tbls. of butter.  Cook on medium heat.  After a couple minutes, add your thyme (dried or fresh -- I used dried), and minced garlic.  Continue to cook until the onions are getting caramelized on the edges...

Now add your roasted tomatoes - with all the juices, and everything you can scrape off the pan!  Also, add your chicken stock.  If you used fewer tomatoes, you probably only need a couple cups of stock/broth.  If you used more, go ahead and add all 4 cups.  Also add salt and pepper to taste.  

Reduce heat and simmer for 20-30 minutes (or more if you want your soup thicker), stirring every few minutes.  As it thickens, take an immersion blender and blend until your soup is smooth.  If you don't have an immersion blender, you can use a regular blender, and pour your soup in it.  Just be careful with the hot liquid!!

With the soup in the pot, add some milk or cream.  1/2 cup to 1 cup, depending on how milky and creamy you like it.  Don't let it boil after this, but you can leave it on the stove on low to heat through.  

Now scoop yourself a big bowl, make some grilled cheese sandwiches to go with it, and you've got a little piece of heaven!  It makes me so happy when even my 6 year old is requesting this meal ;)

I hope you have a chance to make something delicious with these summer goodies that are so abundant.  I am so thankful to cook with such fresh and yummy ingredients!
Happy Cooking!

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