Monday, August 8, 2011
Tomatoes That Taste Like Tomatoes, Imagine That.
Every week our CSA delivery from Roots and Shoots Farm gets more exciting. This week we had some lovely onions and garlic, chard, potatoes, purple carrots, and a few tomatoes. I'd already purchased a bunch of local tomatoes from the market and so I combined our CS tomatoes with those ones to make big pot of roasted tomato soup.
I don't often think of tomato soup, but I was watching Masterchef USA (any cooking show out there, I'll watch it!) and they had a challenge that involved making a "gourmet" tomato soup and grilled cheese sandwich. Of course a whole bunch of them had to throw foie gras in with their sandwiches (gross!) but there's lots of plant-based options for grilled sandwiches that you can go for instead. Gordon Ramsey wouldn't be into it, but whatever.
Unrelated to soup, but related to awesomeness: do you need a "summer read" kind of book to entertain yourself? I just read this novel called Lost Dogs and Lonely Hearts by Lucy Dillon and if you're looking for something light-but-not-drecky to read you may want to check it out, too. Most of it takes place at a rural dog rescue and the author manages to work the dogs into the story without being cutesy or ridiculous about it. Highly recommended. You can read it while you eat your soup.
Roasted Tomato Garlic Soup
3 pounds tomatoes
2 small heads of garlic
1 medium onion, chopped
4 cups vegetable soup stock
1 tbsp basil
1 tsp smoked paprika
1 tbsp maple syrup
1/4 cup unsweetened soy milk
1 tbsp lemon juice
salt and pepper to taste
Preheat oven to 300 degrees.
Quarter tomatoes and place them on a cookie sheet or in a large glass baking pan.
Cut the tops off the garlic heads so the cloves are visible, drizzle lightly with olive oil.
Roast tomatoes and garlic in oven for 45 minutes to an hour, until garlic is very soft and tomatoes are mushy.
Coursely chop tomatoes and squeeze garlic out from its husks (It should pop right out. Really fresh garlic will squeeze out like toothpaste.)
In a large soup pot or dutch oven, heat about a tablespoon of olive oil over medium heat.
Add onions and saute until they are tender.
Add tomatoes, garlic, soup stock, basil, paprika, maple syrup. Cover and bring to a boil.
Let simmer for fifteen minutes or so, then use an immersion blender to puree until smooth. (If you don't have an immersion blender you can use a regular blender or a food processor and work in batches.)
Add soymilk, stir well to combine.
Add lemon juice and salt and pepper.
Serves four (or so, depending on hunger).
Serve with some excellent grilled Daiya cheese sandwiches.