It is tomato season and it is glorious! Heirlooms, grape, sun burst varieties are filling every stall at the fresh market. Growing up, I loved tomato soup, but it was the Campbell's soup variety, not necessarily the healthiest option. Enter this recipe for Roasted Tomato soup, where pretty much all of the ingredients can be sourced from the local farmer's market - something that I am definitely passionate about. This recipe is a delicious option that can be prepared outside, by grilling the tomatoes and finishing inside over a stove top. After a long day at the beach when the nights might get cooler, this is a light dinner option that tastes so good. To make this into a meal, stir in cooked quoina or cannellini beans.
ROASTED TOMATO SOUP with HOMEMADE CROUTONS
2 1/2 pounds beefstake tomatoes, quartered (about 4 large tomatoes)
3 garlic cloves, diced
1 small onion, roughly chopped
salt & pepper, to taste
red pepper flakes, to taste
1/4 loaf of a day old baguette
Preheat oven to 400 degrees. Prepare a grill or grill pan, by drizzling with oil to prevent sticking. Place tomatoes flesh side down on grill. Cook until tomatoes soften and get softer. This might need to be done in batches. Once all tomatoes are prepared set aside. Place garlic, onion and 2 tablespoons of extra virgin olive oil in a medium pot. Cook until become translucent. Add tomatoes. Cook until tomatoes soften completely. Pour into a food processor and pulse until smooth. Add salt, pepper and pepper flakes. Pulse for a few more seconds.
To Prepare Croutons | Slice baguette into thick slices and cut into quarters and place onto baking sheet. Coat with 2 tablespoons extra virgin olive oil and toss with hands until all bread is coated. Toast in the oven for 5 to 7 minutes or until desired crunch is achieved. Garnish soup with croutons just before serving.
Recipe adapted from Bon Appetit | Styling & Photography by Alison