Description
This recipe made me fall in love with heirloom tomatoes, which are often less acidic than their more traditional counterparts. The soup is more subtle in flavor than your traditional tomato soup and leaves you questioning the true ingredients. It is beautiful accompanied by a grilled cheese sandwich and glass of chardonnay.
[gallery ids="1524,1525,1526,1522,1521,1527,1523"]Ingredients
Roasted Vegetables
- 3 pounds Heirloom tomatoes, roughly chopped
- 1 medium onion roughly diced (about 1 cup)
- 2 carrots, peeled
- 3 cloves garlic
- 1/4 cup olive oil
Soup
- 2 Tbs butter
- 2 Tbs olive oil
- 1 cup onion, diced (about one medium onion)2 cups leeks, chopped (about one leek)
- 1/2 cup celery, chopped
- 3/4 cup cognac
- 2 Tbs fresh rosemary, chopped
- 1 bay leaf
- 4 cups vegetable stock (32 ounces)
- 1 cup heavy cream
- 1 Tbs chives
- Salt and pepper to taste
Instructions
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Roast the vegetables: Preheat oven to 375 degrees Fahrenheit. Place tomatoes cut side down on a baking dish. Put roughly chopped onion, whole carrots, and garlic in the dish. Season with salt and pepper. Roast for 45 minutes.
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Make the soup: In a large stock pot or dutch oven, heat the butter and olive oil over medium heat. Add the onion and cover. Cook for about 5-7 minutes, stirring occasionally. Uncover and add the leeks. Cook for 7-10 minutes, stirring occasionally.
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Add the celery and carrots. Cook for about 5 minutes. Add the brandy and sherry. Simmer for about 10 minutes to reduce the alcohol.
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Add the roasted vegetables and stock. Simmer for 30-40 minutes.
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Add the heavy cream and cook for another 10 minutes. Remove from the heat and season with salt and pepper. Stir in the chives.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
Keywords: tomato, soup, vegetarian