January 29, 2016
Roasted Heirloom Tomato Soup"
The farmers market on Sunday inspired another amazing and simple fall dish – soup!
- 5lb Heirloom tomatoes – yields enough for 4 generous servings and maybe a bit extra for lunch the next day
- Garlic cloves if desired, I used 4 for roasting, but removed two before I blended
- 1 quartered yellow onion
- Prosciutto or applewood smoked bacon
- Olive oil
- Brioche for croutons
- Spices: cayenne pepper, nutmeg, salt and pepper
I warned you the Vitamix was going to play an essential part of my recipes and this one is no exception! Preheat your over to 400 degrees and simply arrange your quartered tomatoes, onion and peeled garlic in a roasting pan and coat with olive oil, salt and pepper. Roast for 20 minutes then turn on the broiler just to brown the edges of the onions. Remove from oven and blend in batches. Add your purée mixture to a pot and put on medium low heat, now is the time for spices. I prefer to add more salt, cayenne pepper and just a smidge of nutmeg. While this is lightly simmering on the stove it is time to make some basil oil – add a handful of fresh basil and about a cup of olive oil to your vitamix and turn that baby on high. Once thoroughly blended you have this deliciously fragrant oil to drizzle over your soup (I even use this with my salads and it really adds a more complex, earthy taste) I just transfer the basil oil to an empty bottle of Olive oil for storage.
Ladle your soup into a bowl, drizzle oil in a circular motion and use a spoon to trace the droplets creating a beautiful lattice design. Now is the time to add fresh basil, prosciutto or even croutons. The bold colors make this one of my favorite fall dishes – oh and the best part, you can serve this chilled with avocado and tortilla chips as gazpacho.