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“Uncle Tomato’s Cabin” – Roasted Tomato Soup

October 3, 2011
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I’m SO exited that it’s fall! Katie and I realized the other day that this will be our first fall at The Dough Also Rises and we are really looking forward to bringing you lots of posts with delicious soups and stews and a crazy number of root vegetables! Hélène is going to love this, because she’s always wanting to have yams in July.

The other day on Smitten Kitchen, it became clear that I’m not the only food blogger who’s totally stoked about fall. She posted this amazing tomato soup recipe and I mainly took inspiration from the concept rather than the recipe. I’ve never actually made a tomato soup before, since tomatoes are such a summer food to me, but I mainly love soups in winter…basically, the solution to this and many more culinary vs. seasonal eating problems is the fact that it’s fall. The best time of year!!

Roasted Tomato Soup

13-15 plum tomatoes (mine were between 1 and 1.5 kgs – I weighed them at the grocery store!)
1/2 red onion
1 head garlic
1 tsp olive oil
1/2 tsp sea salt
freshly ground pepper

Slice the tomatoes in half, chop red onion into 2-3 pieces and lay on a pan covered in foil (you may notice from my photo that I didn’t cover it in foil and it was a BIG mistake!) Drizzle with olive oil, then sprinkle with the sea salt and pepper. Wrap a head of garlic in foil and roast the whole tray in the oven (at 400) for about an hour or just before your tomatoes start to brown. They’ll be a bit blackened on the bottom and that’s okay – actually, it’s great!

You can let this whole mixture cool to avoid any kitchen disasters, then remove the garlic cloves and blend everything together in the food processor. It can be a bit coarse, but don’t leave big pieces.

Heat a large pot and let it warm for a bit. Then splash 1/2 a cup of wine in the bottom (it will probably sizzle a bit and steam – very exciting!) and let the alcohol burn off for a minute. Then add the tomato mixture and 1 cup of stock (I usually warm the stock first so this whole process is faster). Let cook for a few minute so the stock blends into the tomato mixture, then add another 1/2 to 1 cup of stock.

Make With: Homemade Bread, Roasted Cauliflower or Broccoli (Broccolini would really be ideal), Spinach Salad, Glass of Red Wine!

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