For my birthday (in April) my husband built me a raised boxed garden. We planted zucchini, tomatoes, and strawberries — which ended up being a very tight fit for such a little box.
Usually I tell people that I have a black thumb. I tend to kill every plant I try to grow. Not on purpose (obviously) but nevertheless, they will grow awkward and turn brown (only partly due to the fact that I usually forget to water them…)
This year was going to be different though. I couldn’t let my birthday present die. We used top quality soil, were diligent to keep the plants watered, and made sure to keep all weeds away. Our efforts were rewarded with a bountiful harvest – dozens of tomatoes, armfuls of zucchini, and a handful of strawberries (I hear strawberries never do well the first year so I’m not beating myself up about it too much).
Now, the issue is- what to make with all these tomatoes?
I decided on Roasted Tomato Soup.
Have you ever had tomato soup made from fresh tomatoes? It’s amazing. So much better than anything found in a can. This recipe is really simple, but delivers big flavors. The fresh, tangy tomatoes, sweet roasted garlic, and velvety cream all come together to make a decadent soup.
The recipe, as usual, is posted below, but this soup is so easy you don’t even need one.
Start by cutting up an onion and your tomatoes into quarters and place them on a baking tray lined with aluminum foil (this makes for easy clean up). Drizzle them with olive oil, generously sprinkle on salt and pepper, and gently toss everything together with your hands.
Then grab a whole head of garlic and cut the top off so the tops of the garlic cloves are exposed. Drizzle olive oil on top and sprinkle with salt and pepper – add this to the baking sheet as well.
Next you just roast this in a 450 degree oven for 20-30 minutes. The tomatoes and onions should be lightly caramelized and the garlic should have turned deeper brown and tender.
Pour the tomatoes, onions, all their juices, and the roasted garlic cloves (just squeeze them out) into a large pot. Add chicken broth, and simmer.
Add this mixture to a blender or use an immersion blender to combine everything. Strain though a sieve to remove seeds and tomato skins. Return to the pot and season to taste with salt, pepper, and heavy cream.
I garnished my soup with some heavy cream and grilled cheese croutons – just make a grilled cheese sandwich and cut it into bite-sized pieces.
- 7-8 medium-sized tomatoes
- 1 large onion
- 1 head of garlic
- 3 tablespoons olive oil
- salt and pepper
- 2 tablespoons butter
- 2 cups chicken broth
- ½ heavy cream (plus extra for garnish)
- Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil.
- Cut tomatoes and onion into quarters and place on baking sheet. Drizzle with olive oil and generously sprinkle on salt and pepper. Toss everything together with your hands.
- Then cut off the top from the whole head of garlic, so the tops of the cloves are exposed. Drizzle olive oil on top and sprinkle with salt and pepper - add this to the baking sheet as well.
- Roast in the oven for 20-30 minutes. The tomatoes and onions should be lightly caramelized and the garlic should have turned deeper brown and tender.
- In a large pot, melt the butter over medium-high heat. Add in the roasted tomatoes, onions, and all their juices.
- Take the garlic head and squeeze out all of the cloves. Add these to the pot along with the chicken broth. Simmer for about 10 minutes.
- Add the soup to a blender or use an immersion blender to combine everything until it's smooth. Strain though a sieve to remove seeds and tomato skins. Return to the pot and season to taste with salt, pepper, and heavy cream.
- Garnished with some heavy cream and grilled cheese croutons - just make a grilled cheese sandwich and cut it into bite-sized pieces.