Soups are a favorite as the weather gets colder. I enjoy eating warmer, more filling foods this time of year. I have a love for salads at all times, but also try to follow the harvest and enjoy fresh seasonal foods.
Cream of Roasted Tomato Soup
-8 medium beefsteak tomatoes, cored and quartered
-1/4 cup olive oil, plus more for the tomatoes
-4 cloves garlic
-1 sprig rosemary
-3 sprigs thyme
-6 tablespoons heavy cream
-Coarsely ground black pepper
-4 thick slices country bread, toasted and brushed with olive oil, for serving
- Heat the oven to 375 degrees and line baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
- Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling herbs, about 10 minutes. Remove from the heat and let cool.
- Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky. When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Serve with fresh bread toasts.