Tomato Soup
A recipe needed in order to use all of the wonderful bounty from the garden.
- 3 lb. tomatoes, cored and halved
- 8 fresh thyme sprigs
- 4 garlic cloves
- Salt and freshly ground pepper, to taste
- 5 Tbs. olive oil
- ½ cup grated Parmigiano-Reggiano cheese
- 1 onion, chopped
- 3 ½ cups chicken stock
- 3 slices rustic bread, toasted
Put tomato halves, cut sides up, on a baking sheet. Scatter the thyme & garlic on top of the tomatoes. Season with Salt & Pepper and drizzle with 3 Tbs. of the olive oil. Roast until the tomatoes have dried slightly and some of the skins have burst (@ 2 hours).
Pass the roasted tomatoes through a food mill. In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the pureed tomatoes, stock and bread and simmer for 5 minutes.
Using a stick blender or blender, puree the soup and season with salt and pepper.
Serve with a garnish of parmesan cheese & croutons.
