Happiness is a Warm…

September 21st, 2009

Roasted Tomato Soup 2

Well, the weather is getting colder. The days are becoming shorter. And there are a couple of things I must do in order to make a smooth transition from summer to fall. First, I must give up my love of sandals (the greatest lazy person shoe) and second, I must reach for my fall recipes to ease the grieving process (not for the discontinued use of sandals, but for the end of warm weather. I thought I would just elaborate).

Grilled Cheese Sandwich

So I ask, ‘What is better than a bowl of soup to calm the soul?’ There is something beautifully simplistic and rustic about a simmering pot of roasted tomato soup, knowing that the end result is the warm sensation that overcomes the pit of your stomach. It’s like a good red wine without the residual drunkenness.

Soup & Sandwich

And to bring this comforting experience full circle, I like to match my soup with a partner equal in flavor and heartiness. Grilled cheese, anyone? Bread, cheese, and butter make a heavenly concoction worthy of the pickiest eaters. So while I might want to drown myself in my bed when the weather warns me it’s best to stay inside than face the brisk, coolness of the world outside, I can always imagine myself in the summer wearing my favorite pair of sandals and drinking a nice tall glass of iced lemonade. Or I can hover over a warm bowl of my favorite soup, breathe in the tomato goodness, and let mother nature take her course.

Recipe: Roasted Tomato Soup (Adapted from Tyler Florence)

2 1/2 pounds of tomatoes (a combination of heirloom, beefsteak, and plum or whatever you have stocked in the fridge)

2 small white onions, sliced

1 roasted red bell pepper

6 cloves of peeled garlic

3/4 quart of chicken stock, low sodium

1/2 cup olive oil

2 1/2 tablespoons of butter

1/2 cup of basil leaves

Salt and pepper to taste

  • Preheat oven to 450 degrees
  • Wash and cut tomatoes into halves.
  • Arrange tomatoes, onions, and garlic on baking sheet. Drizzle with olive oil and season with salt and pepper.
  • Roast for 30 minutes or until caramelized.
  • Transfer roasted vegetables to soup pot. Add chicken stock and butter.
  • Bring to boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third.
  • Wash and chop basil leaves. Add to soup.
  • Transfer soup into blender and add the roasted red pepper. Puree until smooth.

Note: Hot liquid in a blender might cause a hell of a mess in your kitchen. Puree your soup in small batches. Always remove the center part of the blender lid and cover the opening with a small kitchen towel while blending. Or if you are one of those people who collect different kitchen gadgets because you think that makes you a better person than everybody else, use your immersion blender.