I've been making variations of this soup for years. Last year, I hit upon this method and recipe, and served it to rave reviews. Then, even better, I froze it, and was amazed at how the fresh taste was preserved. —MrsWheelbarrow
Heirloom Tomatoes, mixed
cloves of good garlic
medium onion, rough chopped
heirloom carrots, rough chopped
heirloom beets, rough chopped (optional)
chopped herbs, your choice - for instance - parsley, cilantro, mint, basil, thai basil, celery leaves
liquid - vegetable or chicken stock, water, vegetable or tomato juice
salt & pepper
cream, sour cream or creme fraiche
In This Recipe
Line a rimmed baking sheet with foil.
Preheat oven to 425
Wash tomatoes, core and cut in half horizontally.
Place the tomatoes cut side up on the sheet, and tuck in the rest of the vegetables to cover the sheet entirely. It should be snug. Add more tomatoes if there is room.
Pour about 1/4-1/3 cup of olive oil over all of this, generously sprinkle with salt and fresh ground pepper.
Roast the vegetables for about an hour to 1.5 hours, until just starting to caramelize on the edges. Pull the pan from the oven and peel the beets as soon as you can handle them.
Dump everything into a big stockpot. Add your liquid, simmer for about 30 minutes and then toss in the herbs.
Now, you can either blend with a stick blender or in small batches in your blender. Or, do as I do, and use a food mill to get the seeds and skins and make for a more consistent texture.
To serve, pour hot soup into heated bowls and top with a swirl of fresh cream, sour cream or creme fraiche and a sprinkling of chives. Serve with a grilled cheese sandwich and a small salad. Perfect dinner.