Tuesday, September 2, 2008

Roasted Tomato Soup & Breadsticks

A friend brough over a massive bag of cherry tomatoes, but one can only eat so many plates of tomatoes and cottage cheese before one starts to feel a little panicky about what to do with all of those tomatoes. I still had a big wad of leftover dough in the fridge from yesterday's pizza, so I decided to make breasticks and tomato soup.

Roasted Tomato Soup
2 lbs or so tomatoes
1 onion, thinly sliced
2 cloves of garlic
a few sprigs of thyme
4 T. olive oil
1 t. sugar
salt and pepper

Toss above ingredients in a roasting pan and roast, stirring once or twice, in a 425-degree oven for about 25-35 minutes.
Add roasted tomato mixture and 4 c. chicken stock to pot and simmer 5 minutes. Check seasoning and adjust as necessary. Here's where things get silly. If you want a smooth soup, puree in blender or use an immersion blender and strain through a sieve. Return soup to pot, and add additional seasonings or add-ins. You could add some hot sauce or red pepper flakes, fresh basil or other herbs, cooked rice, or even some cream for more of a 'cream of tomato' soup. I added a little hot sauce and about 1/3 c. heavy cream. It was pretty good, but I was not prepared for its bright orange, wheaties box color. Not the sexiest photo, but good eats nonetheless.

1 comment:

Carrie said...

Too bad I'm not a tomato fan... everyone tells me "just try this tomato. It's yummy because it's fresh from the garden!" I try it and immediately start gagging really hard. I'm just not meant to mix with the little fruits! How are you feeling? Did everyone get over their sickness at your house?