Here’s another recipe using some of the heirloom tomato bounty that came out of our yard this past summer. We doubled the Roasted Tomato Soup recipe on Epicurious because we had so many tomatoes.
Roasted Tomato Soup
8 lb tomatoes, halved lengthwise
12 garlic cloves, left unpeeled
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 medium onions, finely chopped
2 teaspoons dried oregano, crumbled
4 teaspoons sugar
4 tablespoons unsalted butter
6 cups chicken stock or low-sodium broth
1 cup heavy cream
1. Cut the heirloom tomatoes and whole garlic cloves in half, arrange them on a foiled sheet pan, then drizzle with olive oil and sprinkle with s&p. Roasted for at hour at 350*F.
2. Cook the chopped onions, oregano and sugar with butter in a heavy stock pot. Add the roasted heirloom tomatoes and garlic, then 6 cups of chicken stock. Simmer for 20 minutes.
3. Buzz the soup with a hand blender until smooth. Then strain the soup through a sieve to remove all the remaining solids, skins and seeds. Stir in 1 cup heavy cream, then s&p to taste.
Ladle into bowls. You’re supposed to top it with a Parmesan crisp but I just put on some grated Pecorino Romano cheese. Garnish with a pinch of chopped parsley if you have some.
This roasted tomato soup was another pretty easy and tasty dish, and a good way to use up a ton of homegrown heirloom tomatoes!