Roasted Tomato Soup

I grew some tomatoes in my garden this year, and while I got enough to freeze, I still wanted to make marinara sauce and this tomato soup.  So I ordered a half peck (big box) of organic paste tomatoes from Kretschmann Farm, one of the CSA's I belong to.  Look at these beautiful tomatoes!

This tomato soup is quite easy to make - quarter enough tomatoes to fill a pan, throw on some shallots or onions, garlic cloves, chopped fresh herbs, spices and olive oil and roast in the oven.  When the shallots are golden and the tomatoes are soft, place everything into a blender, add stock and blend into soup.  A dollop of heavy cream is a nice addition, as would be a drizzling of basil pesto.  Freeze leftovers and enjoy it all winter long.

Roasted Tomato Soup
adapted from Honey and Jam

2 pounds fresh tomatoes, any variety, cut into wedges

4 shallots, peeled and quartered 

3 cloves garlic, smashed with the side of a knife

extra virgin olive oil

1/4 cup chopped fresh herbs; I used thyme, oregano,  and basil

salt and freshly ground pepper

1/4 tsp crushed red pepper flakes, or to taste

2 cups chicken or vegetable stock

1/4 cup heavy cream

basil pesto for garnish, optional

Preheat the oven to 400 degrees F.   Arrange tomatoes, shallots and garlic on a rimmed cookie sheet or other large pan.  Drizzle with enough olive oil to coat the tomatoes and sprinkle with salt, pepper, crushed red pepper and herbs, gently toss. Roast for 30- 45 minutes, or until tomatoes are soft and shallots have browned and caramelized.

Remove the pan from the oven and allow to cool slightly. Pour all of the pan's contents into a food processor and blend until smooth. Slowly add in stock while blending. 

Pour contents into a large stock pot, add heavy cream and adjust seasonings and simmer for 15 to 20 minutes.

Creamy Tomato Soup for a Crowd

Creamy Tomato Soup for a Crowd

6 tablespoons olive oil

8 large carrots, peeled and diced

2 large onion, diced

1 clove garlic, minced

1 heaping tablespoon dried basil, crushed

1 ½ teaspoons dried oregano, crushed

6 28-ounce cans whole peeled Roma tomatoes

2 quarts chicken broth

2 cups heavy cream

¼ teaspoon cayenne pepper

1 tablespoon coarse salt or sea salt

2 teaspoons black pepper

In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and lightly salt and pepper the vegetables. Cook until vegetables are softened, about 10 minutes, then add garlic, basil, and oregano and cook about a minute more.

Add tomatoes, broth, cayenne, salt, and pepper and bring to a boil, then reduce heat, cover, and simmer 45 minutes.

After allowing soup to cool somewhat, purée in batches in a blender or food processor until smooth.  Please blend carefully - Do not fill the blender more that half full and make sure that the steam has a way of escaping.

Stir in cream and heat over low heat until the soup is just heated through. Adjust seasonings if necessary.

North African Butternut Squash Soup

I have found that my tastebuds are getting more adventurous as I get older.  I have my basic butternut squash soup recipe which is delicious but sometimes it's fun to switch things up a little.  I'm so glad I tried this recipe.  It is a treat to the eyes as well as the tastebuds - colorful and delicious and provides lots of healthy vegetables (some kale or lentils might be good additions too).

A note about the ingredients:  The small cinnamon stick gives it just a hint of cinnamon flavor without overpowering.  The harissa is a chili paste that can be found in middle eastern markets and gives a nice depth of flavor.  This soup also has ground turmeric.  Hopefully you've heard about the health benefits of turmeric.  It's a superfood spice that's getting a lot of press lately.  It can reduce inflammation and has many other health-protecting properties.

Feeling adventurous in the kitchen?  Give this soup a try - your body will thank you!

North African Butternut Squash Soup
from The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins
Makes 6 servings

2 Tablespoons extra-virgin olive oil
1 medium carrot, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 sweet red pepper, chopped
1/2 to 1 tsp harissa, or 1/2 tsp crushed red pepper flakes
6 cups cubed butternut squash or pumpkin (about 1 1/2 pounds)
1 14.5 ounce can plum tomatoes, chopped with their juice
2 bay leaves
1 short piece of cinnamon stick
1/2 teaspoon ground turmeric
sea salt and freshly ground black pepper, to taste
2 cups water or chicken stock
1 or 2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh cilantro, optional

Combine the olive oil, carrots, celery, and garlic in a heavy-duty stock pot set over medium-low heat.  Cook, stirring occasionally, until the vegetables are soft but not brown, about 10 minutes.  Add the chopped pepper,  the harissa or crushed red pepper, and the butternut squash and cook for about 5 minutes.  Add the chopped tomatoes, bay leaves, cinnamon, turmeric, salt and pepper to taste, and 2 cups of water or chicken stock.  Bring to a simmer and cover the pan.  Let simmer about 20-30 minutes or until the squash is very soft.  If desired, blend the soup with a blender or a stick blender (I left mine chunky).  Add lemon and cilantro and adjust seasoning if needed.