Monday, October 01, 2012

WELCOME OCTOBER ~ ROASTED TOMATO SOUP

"The sweet calm sunshine of October, now

    Warms the low spot; upon its grassy mold
The purple oak-leaf falls; the birchen bough
    drops its bright spoil like arrow-heads of gold."

~ William Cullen Bryant







ROASTED TOMATO SOUP
awesome Autumn fare, perfect while tomatoes are still in abundance
(slightly adapted from Smitten Kitchen)

Soup

3 lbs. plum tomatoes, halved lengthwise
2 Tbsp. extra-virgin olive oil
2-4 'unpeeled' large cloves garlic
1 tsp. finely chopped fresh thyme leaves or 1/4 tsp dried
1/4 tsp. (or more to taste) dried crushed red pepper
4 cups organic chicken or vegetable stock

Topping

4 slices rye bread
(toasted until hard and lightly buttered on one side)
1 Tbsp. grated raw red onion
1 cup (or more) coarsely grated white cheddar

  • Soup: Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour or longer depending on thickness of tomatoes. Cool slightly. (Can be made ahead, refrigerated, and reheated before finishing recipe.)
  • Unwrap garlic packet and peel or squeeze garlic from peel. Transfer garlic, tomatoes and any accumulated juiced to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring t a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.
  • Topping: Preheat oven to 350º. Arrange four ovenproof soup bowls or crocks on large foil-lined baking sheet. Float toast slice in each bowl, buttered side up and divide grated cheese generously over top. Top with grated red onion. Bake on tray for 15-20 minutes, until cheese on top is bubbling and brown at the edges. (If desired and needs more browning, preheat broiler and finish for a minute or two under broiler.) Serve immediately. (4 servings)
Note: Easily doubled ... the soup is delicious and stands on its own.

16 comments:

Jane and Lance Hattatt said...

Hello Joey:
Our hearts gave a little skip when you appeared in our Google Reader. We have missed you!

And, what better way to return with this wonderfully cosy and delicious way to welcome October. Hungarian tomatoes are certainly the best that we have ever tasted so your receipt is a perfect vehicle for them. We shall translate for Timea our cook and we shall be feasting on Roasted Tomato Soup before you can say Blogger!

Oh how one yearns for Autumn for exactly this kind of food. Manna for the soul!

Lindalou said...

So nice to hear from you again. I'm guessing you had a very busy summer.

I love tomato soup and roasting the tomatoes and garlic would only make it better. Perfect for the fall.

Gatsbys Gardens said...

I was just thinking about you yesterday. That soup is perfect for now although my tomatoes this year were just plain weird, red on the outside, yellow on the inside, probably the heat.

The recipe sounds delicious and would buy some tomatoes to make this.

Eileen

Diana said...

Hello, dear lady and always fun recipes. Many of our canning days are finally winding down and yesterday saw roasted tomatoes with evoo, garlic, basil...to put away so we can have your tomato soup in the fall and winter. Before you know it we'll be looking at spring again. :)

Ann said...

Joey,

Missed you and glad you're back.

Fall is my favorite season. The weather, colors, smells and food are all wonderful.

Heading up to Fairview this AM. Haven't been up there much this year, but Fall is my favorite time to be up north.

Hope all is well,

Ann

joey said...

Dear Jane and Lance ... you are too kind! Yes, it has been some time since my last post (although have been on FB). Summer was delightful with amazing weather (a good time to take a blogging vacation :) as I hope yours was (and looks so by your stunning travel journal). Happy October!

Hi Lindalou! Indeed it was a busy/delightful summer as I hope yours was. This is a fun recipe ... like baked onion soup in a crock and equally as delicious!

Hello Eileen and Happy October :) This is a delightful soup, perfect while tasty tomatoes are still available. (BTY ... I left a comment but wonder if it posted :)

Hello dearest Diana! I hate to say it but I am already wishing for spring. I have a feeling it's going to be a long, hard winter!

Hi Ann! Happy weekend in Fairview :) We were in Harbor Springs/Petoskey last weekend and the leaves were just beginning but I-75 mid-state quite colorful. Summer toys, boats, furniture, etc tucked away at our lake ... having hoists/docks pulled out this week and hoping to return mid-October to see the leaves. and snuggle by the fire. (Are you on FB?)

Thyme (Sarah) said...

What a great twist to serve wih the toasts on top of the soup. I love bread in and/or around my soup served just about any way!!

Nutty Gnome said...

I have just drooled all over my keyboard again!!! x

momto8blog said...

this sounds so yummy! i have so many tomatoes still from the garden and am running pout of ideas. soup sounds fabulous!! thanks!!
I am your newest follower..pls follow back if you can.
happy fall.

PlantPostings said...

Joey: You are a master with your beautiful images! And the recipe has me thinking about nesting as we prepare for our first freeze of the season!

Rose said...

Ooh, this does sound delicious! I had a wonderful version of tomato soup at a restaurant the other day, but it was a cream-based, and I can't eat a lot of dairy. So this recipe sounds especially appealing with its broth base.

Glad to have you back, Joey! I've seen some of your beautiful images on Facebook, but I've missed your blog.

imac said...

Time for the coloured season.

All I can say is - had a blogging break, but now back in Harness, and reviving my blog.

joey said...

Sarah, trust me this 'twist' from regular harvest tomato soup, baked in a crock like French Onion is good and with the 'thyme', 'right up your alley'!

Just as I had hoped, dear Nutty, dear friend!

Welcome Momto8 ... enjoy and indeed I too connected with your most interesting blog.

So kind, dear PP Beth ... enjoy!

Always a joy to connect, dear Rose. A favorite of mine, and so easy, think you will like this!

Back too, iMac!

Freda Cameron said...

Your recipe sounds delicious! I've been enjoying your FB photos and updates. It does get in the way of my blogging and visiting blogs!

Marcia said...

This soup sounds delicious. We had a few snowflakes today in northern Maine. It was cold, cold, COLD in the garden, so I'm ready to make something hot and beautiful, like your soup. Thank you!

joey said...

I hear you, Freda! Same here with you. So enjoying our vacation updates.

Hi Marcia ... we are in northern MI tonight at our cottage ... mix rain/snow predicted. Trust me, this soup is soul food good!