Tonight, faced with a pint of wrinkling grape tomatoes, I made roasted tomato soup with basil. I sliced the tomatoes and roasted them at 400 degrees for about 40 min. Then, in a saucepan I sauteed 1/2 c onion with one clove of garlic in some olive oil. After about 10 min., when the onions are golden, I added about 2.5 c of chicken broth, a 14 oz can of fire-roasted tomatoes, oven-roasted tomatoes, and a cup of fresh basil. The soup came to a boil and then simmered for about 45 min. I pureed it with an immersion blender, added a couple tablespoons of cream, adjusted with salt and pepper, and topped with a little basil. Along side this soup, I had a sandwich with flank steak and fresh feta -- and if you eat meat and have never had steak and feta together, you really need to, and soon.
In reverse order, here's the soup in its ugly duckling stage, before being pureed. The somewhat blackened roasted tomatoes are floating around in base of chicken broth, fire-roasted canned tomatoes, and lots of basil.
The tomatoes just out of the oven ...
And the fresh tomatoes themselves, not looking particularly aged here, but they needed to be used in the near future.
1 comment:
We had soup and sandwiches last night too! Our soup was from a can, not too original. The sandwiches were based on that BC recipe with chicken and pancetta though, and very yummy.
Post a Comment