Sweet December Redibles

It’s now the second week of December, and we still have vine ripened tomatoes in the garden, so we just lunched on tomato soup and grilled cheese sandwiches:

Here’s a quick photo-journal of our December tomatoes:

Normally enjoyed during summer months, we’re just now finding our roasted tomato soup is equally good in December. Hmm… maybe those Oregonians up in Eugene are onto something with their rainy winter tomato soups. Reminds me of my cozy Oregonian days in the brisk Northwest. Enjoy! [K]

Bistro Notes: This soup can easily become vegetarian by omitting prosciutto and subbing chicken broth with vegetable broth.

 Click here to view a printable version of this recipe.

Roasted Tomato Soup

~

~ Serves ~

4

~ Ingredients ~

• 3 lb. garden tomatoes
• 3 carrots
• 1 tbsp. olive oil
• Grind of salt and pepper
• 2 ribs celery
• ½ medium yellow / brown onion
• 2 medium leeks
• ½ tbsp. olive oil
• ½ tbsp. unsalted butter
• 3 oz. prosciutto (omit for vegetarian soup)
• 4 cloves garlic
• Handful of basil leaves (2 tbsp. chopped)
• Bouquet: oregano and thyme
• 1 bay leaf
• ½ tsp. crushed red peppers
• 2 tbsp. tomato paste
• 6 cups chicken broth (or about 3 cans) (or vegetable broth for vegetarian soup)
• Salt and pepper, to taste
• Optional: 2 tbsp. flour
• Optional: 2 tbsp. apple cider vinegar
• Garnish: Basil leaves, chives and/or parsley

~ Preparation ~

Preparation Time: 60 minutes

1. Preheat oven to 400º F.
2. Halve and de-seed tomatoes. Chop carrots, celery and onion. Thinly slice leeks. Chop prosciutto. Smash garlic cloves. Thinly slice basil leaves. Tie oregano and thyme together with string to make herb bouquet.
3. Toss tomatoes and carrots in bowl with olive oil. Then arrange carrots and tomatoes on two (2) aluminum-foil covered baking sheets. Grind with salt and pepper and roast for 45 minutes.
4. Meanwhile, heat up a 3- to 4-qt. saucier and sauté onions, celery, leeks, prosciutto, garlic, basil and crushed red peppers with butter and olive oil until soft and translucent, about 10 minutes.
5. Add in tomato paste, chicken broth, bay leaf and bouquet of oregano and thyme. Simmer until tomatoes and carrots are roasted.
6. Add tomatoes and carrots. Simmer additional 10 minutes. Remove bay leaf and herb bouquet.
7. If soup is too thin, dissolve 2 tbsp. flour with water and add soup to thicken.
8. Purée soup with immersion blender. If too acidic, dissolve apple cider vinegar and sugar in separate saucepan and add to soup. Salt and pepper to taste.
9. Garnish with fresh herbs and serve immediately.

Nutrition content per serving: 212 calories, 23g carbs, 12g protein, 9g fat, 7g fiber

Cost per serving: $ 1.52

Source: Rustic Garden Bistro

What does tomato soup remind you of?

Tagged as: Tomato