Ahhh more soup glorious soup!! I do; however, feel like I’m swimming in it these days…. A steamy bowl of soup is so satisfying with lunch or dinner on a blustery winter’s days. My sister Lou from North Carolina sent me this recipe that I finally got around to making. I’m sure glad I did!! She kids me that they keep getting clippers from Canada to chill them out down there. I tell her they’re clippers from Alaska!! Yes, a cool breeze from Sarah Palin country…..
I served this up last week with company on a weeknight with calzones. How yummy is that??!! I happened to find some nice looking tomatoes at the grocery store and wanted to whip this up once and for all. I must say this will remain in my soup-repertoire from this day forward. Making this recipe of my sister’s is a nice way to connect over the miles….thanks Lou!!
4 pounds roma tomatoes, washed, halved, cored
6-7 garlic cloves, unpeeled
½ cup olive oil
½ tsp. oregano
1 onion, chopped
crushed red pepper flakes
3 cups chicken broth (can use veggie stock)
½ cup skim milk
shavings of parmigiano reggiano cheese
fresh basil, salt and pepper to taste
Preheat oven to 200 degrees F
Arrange the tomatoes, cut side up, in a single layer on a baking sheet. Drizzle tomatoes with olive oil and sprinkle with oregano, salt and pepper. Place garlic cloves in foil and pour a dab of oil on them. Make a small purse. Place on baking sheet with tomatoes. Roast for 3 hours or until tomatoes are soft and slightly shrivelled (if using convection oven roast for 1-1 ½ hours).
Heat a couple of teaspoons of olive oil in heavy stockpot and add onion and red pepper flakes. Cook over moderately low heat, stirring frequently, until onion is soft about 5 minutes. Add roasted tomatoes, peeled garlic, chicken stock and simmer, covered for 20 mins.
Puree soup with hand blender or food processor. Stir in milk and add more spices if needed.
Serve and garnish with parmesan shavings and chopped fresh basil.
It’s really great to “move your cheese” by trying something new in the kitchen. It helps keep me out of that rut that we sometimes get in, like a feedback loop of a bad movie!! I still have some in the freezer ready to enjoy when I’m ready to partake. As always, I made a bigger batch while making a mess.
By the way the roasted tomatoes will keep for a week if you like to roast them ahead of time. When done simply cover and refrigerate, then finish the rest of the recipe.
Also, this soup can be made up to the point of putting the milk in one day ahead. Cover and refrigerate. Alternatively, it can be frozen for several weeks.
Do you have a soup recipe you’re sporting these days. We’d love to know…