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).
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.
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.