Return to Main Recipes Page/Return to Home Page

Tomato Soup, Roasted I (D/P/M, KLP, TNT)
Source: Gourmet, September 2003
Yield: 8 cups

4 lbs. tomatoes, halved lengthwise (I used 3 huge ripe tomatoes)
6 garlic cloves left unpeeled (I used 2 elephant garlic cloves)
3 tbsp. olive oil
1/2 tsp. salt (may be omitted)
1/4 tsp. black pepper
1 medium onion, finely chopped
1/2 tsp. dried oregano, crumbled
2 tsp. sugar (may be omitted)
3 tbsp. unsalted butter or margarine
3 cups chicken or vegetable broth
1/2 cup heavy cream (optional)

Put oven rack in the middle position and heat to 350°F (in a convection oven, also 350°F but shorten cooking time to 45 minutes).

Arrange cut tomatoes cut side up in one layer in shallow baking pan (can line with foil for easy clean-up). Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Add garlic cloves in between and bake for 1 hour. Cool in pan.

Peel garlic.

Cook onion, oregano, and sugar in butter in a heavy bottomed sauce pan for 5 minutes, stirring occasionally. Add tomatoes, garlic, and stock. Simmer, covered for 20 minutes.

Cool in pan and then puree soup in batches in blender (better outcome than processor) in small batches. Pour in sieve over clean pan and discard solids (I didn't bother with this; I like the bits and pieces). Stir in cream and salt and pepper to taste.

Soup can be served hot or old. May be made a day ahead, chilled and reheated.

Serve with Parmesan Wafer (click here for recipe) floating in each bowl.

Poster's Notes:
I tried this recipe from September 2003 Gourmet because it looked easy and was low carb. Also the entire menu was shown using Thomas Jefferson's home (Monticello) as a back drop. These are supposedly based on his recipes and food brought back from Europe and served there during his lifetime. Since my youngest attended grad school at U.VA, we spent a lot of time in the area, and it is truly one of the most beautiful spots in America.

This tomato soup is a major hit in this household. It can be made pareve by substituting margarine for butter and veg broth for chicken broth. It calls for cream, but after pureeing it in my blender, it was creamy enough without cream or cream substitute.

Since I was making it with ripe tomatoes, I also roasted 3 large green tomatoes at the same time and followed the same recipe to make a pot of green tomato soup. An interesting tasting soup that was pale green was the result. Tonight , I will try twirling the 2 together in one plate (like ying and yang).

If you use Roma tomatoes, you get a deep flavored soup. I used large local tomatoes like the beefsteak which gave a pleasant delicate flavor.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A