Monday, September 7, 2009

Roasted Tomato Soup

I have an abundance of tomatoes. No, not from the garden, the 12 I managed to grow this summer are all gone. I had such high hopes, too. Black Krim, Thessaloniki, Supersonic, Carolina Gold, Lemon Boy. All hearty tomatoes? They haven't met me. It was not a good tomato season here in NY. At least for me! So I turned to Trader Joe's and got the baby Roma's, yellow tomatoes and the cherry heirlooms. and I turned to Tyler Florence! His Roasted Tomato Soup is the perfect thing to bring out the taste of really good summer tomatoes. Even from the grocery store. and you can freeze it for those cold winter days, perfect with grilled cheese! Thanks, Maggie, who found it first, way back when and totally raved about it!

Roasted Tomato Soup
Source: Tyler Florence, Food Network

I made some changes to the recipe, more tomatoes, a little more stock. You can add cream at the end, but I found it doesn't need it at all!
Printable Recipe

3 pounds fresh tomatoes (mix of any kind you like, heirlooms are great, cherry, baby Roma, yellow, whatever!)
6 cloves garlic, peeled
1 or 2 onions, sliced
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper
1 1/2 quarts chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional

Preheat oven to 350 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 45 - 60 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion (and the juices) from the oven and transfer to a large stock pot (set aside some roasted cherry tomatoes for later if you want). Add the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for about 25 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, and add to the pot. Use an immersion blender to puree the soup until smooth. Pour the soup through a strainer to get rid of the tomato skins if you prefer a smoother, creamier soup. Return soup to low heat, add cream if you're using it. Season to taste with salt and freshly ground black pepper. Garnish with roasted cherry tomatoes, croutons, basil chiffonade, whatever you like.

I have another week of vacation and after mostly take-out all summer, I'm on a cooking frenzy this week! Tonight in the never-ending quest of widening my family's horizon's I made fish taco's. and to further irritate them, I made it somewhat healthy and grilled instead of fried. Three out of four LOVED the fish tacos. Miss Picky, well, she had the backup plan. Grilled skirt steak. She did have TWO bowls of the soup.

No picture, too busy getting everything on the table. I used Sole because that's what I had gotten this morning to broil, before I had the brilliant idea for taco's. and I used a foil pan on the grill. We'll be having this again. Very soon!

Grilled-Fish Tacos
Source: Gourmet - September 2007,
original recipe by Melissa Roberts and Maggie Ruggiero
adapted dishesdone
Printable Recipe

1 medium red onion
1/2 cup rice vinegar
1/4 cup simple syrup (see recipe below)
1/2 cup fresh lime juice
1/4 cup chopped cilantro
2 tablespoons olive oil
1 1/4 pound (1-inch-thick) skinless mahi mahi fillet or tuna steak, cut into 12 pieces (I used sole)
1/3 cup mayonnaise
2/3 cup sour cream
12 (6-inch) corn or flour tortillas
2 firm-ripe avocados
1 teaspoon cumin
1/2 teaspoon jalapeno powder
4 cups shredded green cabbage (you can use cole slaw mix bag)

Very thinly slice onion crosswise into rings with a mandoline slicer. Put into a container and add 1/2 cup rice vinegar and 1/4 cup of simple syrup. Cover and shake the container to combine, and refrigerate for about 20 minutes.

Meanwhile, stir 1/4 cup lime juice together with cilantro, oil, and 1/2 teaspoon salt. Add fish and toss to coat, then marinate at room temperature 15 minutes.

Whisk together mayonnaise, sour cream, 1/2 teaspoon salt, cumin, jalapeno powder and 1/4 cup lime juice to make sauce.

Preheat a gas grill with burners on high, covered, 10 minutes, then reduce heat to medium-high.

Thread each piece of fish onto a skewer (discard marinade). Wrap exposed part of each skewer in heavy-duty foil to protect it from charring. or just put it in a foil pan on the grill. If grilling directly, oil the grill rack and grill fish, turning once until cooked through for mahi mahi and just pink for tuna. Sole I grilled until it was opaque and flaky.

Wrap tortillas in foil and warm on grill for a minute or two.

Slice the avocado's into 1/2-inch slices. Drain onions.

Serve fish with tortillas, sour cream sauce, onions, and avocado's and any other toppings you like.

Simple Syrup
1 cup sugar
1 cup water

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool completely. The syrup can be refrigerated in a glass jar for up to 1 month. Also good for sweetening drinks!


  1. This soup sounds so good, Carol! Perfect for a cool, fall day. Those little croutons look wonderful too - what are they?

    I just roasted tomatoes last night too :) Not a good year for tomatoes here either except for the itsy-bitsy ones which have been prolific, so I roasted those.

  2. Susan, they're called Mandlen, or Soup Nuts! They're little crackers, there are Manischewitz brand.

    The itsy bitsies are like candy when roasted!

  3. I usually make Ina's version, but I saved Tyler's back when Maggie posted. Have to try it this year.

  4. Ohh, the tomato soup sounds delicious...I've got to try this!

  5. It must have felt good to make soup! Not a good year for tomatoes here either except for the cherry tomatoes. Can I have Miss Picky's fish taco? Sounds yummy.

  6. Fabulous looking soup, Carol ... perfect for the weather we've been having. Not a good season for tomatoes here either. ... I'm with Miss Picky, I won't eat fish tacos, but I know a couple of people that would love that recipe.

  7. The soup sounds wonderful! I am a big fan of tomato soup, but have never tried making it entirely from scratch. I scrolled down and checked out your egg mosaic! I love how you always give us recipes to go with your mosaic! Happy weekend...Debbie

  8. I think I tried the soup last year and loved it. I have quite a few tomatoes on my counter threatening to go bad..need to do something like this and maybe salsa today. Your fish tacos sound good...unfortunately wouldn't go over too big here or I'd try. They are served a lot in restaurants out here.

    So what drink did you make with your simple syrup?

  9. I was searching for a roasted tomato soup recipe (the NY Times one wasn't appealing) and happened upon your website. Made the soup with Black Prince and Druezba tomatoes from my garden and it turned out AMAZING! I used a homemade veg stock and then froze the soup for winter eating. I can't wait to make more - thanks!

  10. I'd eat the roasted tomatoes before they ever made it into the candy for me :) I'd also eat Miss Picky's fish taco in a heartbeat too :)

    Great post!


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