Creamy Roasted Fresh Tomato Soup
Bright green strips, the color of a grasshopper finely coat the thin fibrous bundled strands like waxed nylon string running through long electrical lines offering taut strength to each branch and the soft, crisscross veined leaves.
The vines snugly secure the growing weight of the bright red fruit yielding ever so slightly and lending just enough cover while still exposing the brightest blistering days of sunshine toward the emergence of bulging ripe clusters.
Two, three, four, perhaps more, ripening, ripening, ripening, and finally, bursting forth as if by some miracle, emerged rich colors, the most passionate of bright red skins, its juicy seeded fruit contained within, readied for the picking, fresh Garden Tomatoes.
Almost as a different species than those found at the local market the taste of the fresh garden tomato produces the purist sweetness combined with the slightest pucker of tart.
A delight to simply slice with a mere sprinkle of salt take a bite, pleasure of dripping juices wiped off with the back of ones hand.
Luxurious flavor sweetness, treasured ripeness readied for the picking, fresh garden tomatoes transformed to flavored delights. Creamy Roasted Fresh Tomato Soup.
Creamy Roasted Fresh Tomato Soup
Creamy Roasted Fresh Tomato Soup may be served hot, warm, or chilled.
A great way to use up an excess of multiplying garden tomatoes.
Tomato Soup may also be frozen
- 2 tablespoons olive oil, plus more
- 14 ripe, fresh garden tomatoes
- 1 onion, chopped fine
- 2 carrots, peeled, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 3 tablespoons tomato paste
- 2 tablespoons sweet vermouth
- 3 cups fresh chicken stock
- 2-3 pinches sugar, more or less to taste
- 2/3 cup half and half
- coarse kosher salt
- cracked black pepper
- 1/4 cup fresh grated Parmesan cheese
- 3 thinly sliced fresh basil leaves for garnish
- Preheat oven to 350 degrees. Wash and core tomatoes, tumble onto a parchment lined baking sheet, toss with two tablespoons olive oil and a few pinches of salt, roast for fifty minutes to an hour. Remove tomatoes from oven and cool to the touch, slip off the skins and discard. Tomatoes are readied for soup preparation.
- Heat a large sized cast iron enameled pan on very low temperature, pour in olive oil, stir in the onions, carrots, and celery and cook around ten minutes. Stir in the garlic, cook another 2 minutes. Spoon in the tomato paste and stir throughout the vegetable mixture until well incorporated cook for a minute.
- Pour in the sweet vermouth, cook three minutes. Topple in the skinned roasted tomatoes, stir through. Pour in the chicken stock, stir, increase heat to medium high and cook until just boiling, reduce heat and simmer soup around an hour stirring occasionally in between
- Working in batches, transfer the tomato soup to a blender or food processor returning the blended mixture to the soup pot. Sprinkle in a couple pinches each of salt and pepper and a couple pinches of sugar, stir, check seasoning, adjust to taste.
- Pour in the half and half, stir
- Simmer soup another ten minutes, check seasoning again and adjust to taste.
- Ladle soup into bowls
- Garnish with fresh grated Parmesan and basil strips