Jas’ parents have a fantastic garden that we (more like I) took care of for a few days. I really enjoy gardening (mostly because it means fresh food!) and the mosquito bites I get out in the garden, but what I really really enjoy about it was to ‘harvest’ some food that you know has no additives, preservatives, whatever other bad things people put in their crops these days. It’s just such a relief to know that it came from garden and instantly to tummy.
Anyway, there was a tomato explosion! We were ‘harvesting’ (more like picking) about ten huge delicious heirloom tomatoes each day, and really had to do something about it. I did my best making tons of cherry tomato and roasted garlic pasta (which is my favorite pasta now!) but that didn’t solve the heirlooms. I figured that the only way out was tomato soup.
I love tomato soup! I used to grow up drinking ‘enhanced’ campbell tomato soups (my mum will add eggs in it, making it an eggdrop tomato soup – it’s an Asian thing…) with garlic butter baguettes. They were the best lunches ever, because garlic is awesome and they’re great with tomatoes (as can be seen from my favorite pasta recipe for the moment!)
So, as a compromise, I decided to make a roasted garlic (best way to make anything better is to add roasted garlic to it!) and roasted heirloom tomato soup. This used up maybe 8 heirloom tomatoes for the both of us, so it did help the ‘tomato situation’ a little. I’m definitely doing this again. It’s delicious, it’s filling, and it’s garlic and tomatoes – YUM!
Alternative: May use any tomatoes instead of heirlooms!
Ingredients (serves 3-4)
- 6-8 large heirloom tomatoes
- 1/2 head garlic
- 1 small onion, diced
- 1/3 cup extra virgin olive oil + 2 tablespoons
- approximately 12 leaves basil
- salt and pepper to taste
- 2 cups vegetable stock
- [optional] 1 tablespoon butter
- [optional] croutons
Clean and remove the stems of the heirloom tomatoes.
Cut each heirloom tomato in half, horizontally, and place the halves, in a single layer, on a baking dish.
Drizzle the olive oil over the tomatoes, then sprinkle salt and freshly ground black pepper onto the tomatoes.
Wrap the garlic in aluminium foil, and put the foil/garlic ball into the oven with the tomatoes.
Bake the tomatoes and garlic at 325F for 40 minutes. While waiting, chop up the basil.
When the tomatoes are done, scoop them (and their juices) into a food processor. If they’re a little charred, good for you – added umami!
Squeeze the roasted garlic into the food processor, and add the chopped basil as well. Pulse until a smooth puree is formed.
In a large stock pot or dutch oven, add oil and saute the chopped onions until the onions are soft and slightly transparent.
Add the tomato puree, vegetable stock and butter (optional), heat on medium, then stir to combine.
When the butter has fully melted, ladle the soup into serving bowls and serve. [optional] Serve with croutons!