Monday, August 8, 2011

Tomatoes That Taste Like Tomatoes, Imagine That.

roasted tomato soup and grilled Daiya cheese sandwiches

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.

3 pounds

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.

onions and garlic

Roasted Tomato Garlic Soup

3 pounds tomatoes
2 small heads of garlic
olive oil
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.

roasted tomato soup and grilled Daiya cheese sandwiches

J.

7 comments:

Valerie said...

Hiya, looks delish! Can I ask where you get your smoked paprika in Ottawa? I've been seeing it in countless blogs but have never seen it in a store.

Darcy @ She Sings at the Table said...

Oooh I have bunches and bunches of green tomatoes on the vine just asking to be turned into this soup! Grilled cheese + tomato soup always takes me back to the good old days in the school cafeteria :)

P.S. I just found your blog, and I must say--best blog name ever.

jenthevegan said...

That look delicious! I'm not a soup person at all, unless it is tomato. But I've never made it! I've made a note of your recipe, thanks!

I wish we could get daiya in the UK, it hasn't made its way here yet.

VeganLisa said...

I'm loving my CSA this summer too. Everything is so full of flavour. We haven't had tomatoes yet but I hope to see them when I pick up my share tomorrow.

Thank you for including a book recommendation. Soup and book sounds like a great Sunday to me.

Anonymous said...

Another good read, told from the dog's perspective, is "The Art of Racing in the Rain".

the [sugar] apothecary said...

Food is usually the main reason I am ever excited for winter time (AKA SOUP SEASON), so now is definitely a good time to test out my tomato soup skills. Oh, and glorious grilled cheese sandwiches! Nothing better. This looks amazing.

Jennifer (It Ain't Meat, Babe) said...

Val: I got the paprika at Bulk Barn (I think!) They have a pretty big selection of spices, though some aren't as fresh as they could be. I haven't checked the Herb and Spice, maybe they have it?