So I’ll post it now, and as I look out my window at the fresh fallen snow, I’m so glad that I took the extra time to pick up those tomatoes. I made a lot of sauce and some soup – and froze what we couldn’t eat for cold winter days.
One of my favorite ways to make soups, vegetables and appetizers is to roast them. It fills the inn with wonderful aromas, warms up the kitchen and brings out the best in flavor.
This recipe is so solid that you can even use winter tomatoes – distant cousins of those summer beauties.
So, from one kitchen to another, I hope you enjoy this simple recipe. Add some crusty warm bread, a hearty red wine, a good cheese...ah, sounds like dinner to me!
Roasted Tomato Soup
3 lbs. of your favorite kinds of tomatoes (I have used all kinds)
6 cloves garlic, peeled and cut in half
1 large sweet onion (Vidalia or Walla Walla), cut in chunks
1/4 cup olive oil – maybe a little more
Salt and freshly ground black pepper to taste
1 quart chicken stock (I like to use the low-sodium powdered mix that you can buy in bulk in most smaller grocery stores and Amish bulk stores in Lancaster County)
2 bay leaves (if you’ve never tried bay leaf powder this is great because you don’t have to remember to take the leaves out – just use ¼ teaspoon
4 tablespooon butter
1/2 cup chopped fresh basil leaves
3/4 cup heavy cream
Preheat oven to 450.