December 7, 2008

roasted tomato soup

It's cold outside. And it snowed for the first time today! At least it snowed for a few minutes while I was out an a little expedition. Even after a short walk outside, I wanted something smooth and warm and comforting.

I don't even know what made me decide to make a tomato soup. I remember the Campbell's commercials with the tomato soup and a grilled cheese sandwich, or goldfish crackers, or whatever. But we shunned tomato soup in our household. I always felt that tomato soup was just pasta sauce that wasn't trying hard enough. The fact that I don't think I've ever had a bowl of classic tomato soup before does seem kind of silly given my adoration of all things tomato.

So I set out to make my own version of tomato soup. And is absolutely hit the spot when I got home, rosy cheeked and pink nosed with my little bag of booty.

Roasted Tomato Soup
serves 4

6 vine ripe tomatoes
1 large red pepper
1 onion
3 cloves garlic
3 cups broth or stock
1 sprig rosemary
1 sprig thyme
3 leaves sage
olive oil for sauteing
salt and pepper

Preheat oven to 400° F and line a baking sheet with foil. Cut tomatoes and red pepper in half and arrange skin down on the baking sheet. Bake for 45 minutes. Remove from oven and set aside to cool. While the tomatoes are cooling, chop the onion and garlic, saute in a large skillet on low heat with a little olive oil until onions are translucent. Place onions and broth in a medium size sauce pan. Carefully remove skins from roasted tomatoes and pepper, putting the meat into the saucepan with the broth and onions. Add spices and simmer gently for 30 minutes. Puree soup in a blender until smooth, being careful with the hot liquid. Return to pot and taste for salt and pepper.

Serve warm, garnish with creme fraiche, yogurt, pesto or croutons.


Kelly said...

Pasta sauce that isn't trying hard enough - that's funny :-) We grew up eating all things Campbell, like the green bean casserole, and yes, Campbell's tomato soup. Does it come in cartons these days I wonder? I remember buying the aluminum cans with my mom, getting home, adding milk and heating it up. I don't think my brother and I put anything in ours, though we did eat gold fish crackers by the boatload. Yours sounds a million times better. Can't wait to try it on a cold day.

Anonymous said...

I like the sound of your tomato soup too!

I had told Kelly that I've never had Campbell's green bean casserole, which is true, but I forgot that we use to eat Campbell's Tomato Soup. That was one thing that my mom had a hard time giving up when she got into the health food business many, many years ago. She - or I - haven't had it in well over 10 years though. But we use to eat it with cheese toast!