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A warm fall day, a doctor’s appointment and the need for comfort food, prompted me to roast up tomatoes, peppers, leeks, onions and garlic with the intent of roasted tomato soup. Maybe it was because it’s one of my favorite soups, maybe it was because I was in need of comfort food ~ whatever the case, I am not sure, but this was by far the BEST ever tomato soup I have EVER made (John is agreement on this item) and I do whip up a few batches in the fall. That said, without further ado I will launch into the recipe immediately.
Ingredients
6 very fat, sassy just ripe Yakima tomatoes, quartered
1 medium sized leek, white and light green, sliced in half and then into thin slices
1 medium sized onion sliced into thin rings
1 Red / 1 yellow/ 1 orange pepper (mini’s) sliced into matchsticks’ size slices
6 cloves of garlic, sliced and diced
Olive oil
1 ½ quarts vegetable stock
½ cup each - heavy whipping cream and half n’ half
Salt/pepper
To roast the tomato and above veggie mixture
(I prefer to use my favorite roasting dish ~ my Emile Henry lasagna dish)
Drizzle olive oil lightly (no more than ¼ cup) on the veggies
Roast in oven at 400 degrees for approximately 1¼ hours
Checking and stir regularly
Remove - pour into 4 quart of more Chefs pan or a Dutch oven
Add the stock and cook down for at least one hour on medium low heat (longer is better). Using an inversion blender, blend the soup, leaving some tomatoes whole. When thickened to your desired consistency (we prefer it chunky) add in the dairy product. Heat on low, allowing to co-mingle together and serve!
Tonight’s feast consisted of…..Spinach salad with red, white cabbage, yellow cucumber, Greek olives, herbed Chevre topped with a vinaigrette dressing and “Baked” garlic bread. Note - “Baked” is a local Bend bakery that makes a divine Rye bread!
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