In summer and early autumn, it's tomatoes, tomatoes, everywhere.This is an exquisite soup, that should be glued to your tomato support sticks. It is like a bolt of sunshine on the palate, laced with garlic, wine and herbs. Add a quiche or an omelette or salad, bread, cheese and thou........If you visit a toney restaurant anywhere, I would expect to find a soup like this.
Here, in Montreal, Atwater Market is the place to score on bargain baskets of beautiful, ripe tomatoes. I had a picnic at the market a few years back with a friend. After our al fresco repast, I picked up a batch of wonderful plum tomatoes and created this special soup for him, to mark the rather special day.This recipe boosts roasted along with fresh garlic, and sun-dried tomatoes, and a touch of this. The result is a full-bodied, gorgeous cream soup with a multi dimensional taste. Serve with cheese and bread and your meal is ready. Many tomato soups are rustic; this one is rather refined, French restaurant fare.
2 large heads or bulbs of garlic, separated but not peeled
1/4 cup olive oil, or more, as required
6 humungous tomatoes, tops off, washed and diced coarsely
2 tablespoons minced onion
3-4 garlic cloves (yes again) peeled and minced
1 small red pepper, finely minced
4 drained, sun dried tomato halves, minced
2 tablespoons fresh parsley, minced
pinch dry basil or few leaves, fresh basil
salt, pepper to taste
1 tablespoon white wine
1 tablespoon balsamic vinegar
2 cups chicken or vegetable broth
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup light cream
Minced parsley as garnish
In a small heavy bottomed skillet, heat the olive oil. Toss the garlic in it and roast, over lowest heat possible, for 20 minutes or so, until garlic is golden and soft. (or you can oven roast it in the oil for 1 hour or so at 350F). Be careful not to scorch it.
Remove the garlic from pan when ready, leaving a couple of tablespoons of the oil in the pan, but drain the garlic on a paper towel before removing the inner garlic flesh from the husk.
In a 6-8 quart heavy bottom pot, heat a few tablespoons of vegetable or olive oil left over from roasting garlic. Saute the diced tomatoes, then add in the onion, fresh minced garlic, diced dried tomatoes, parsley, red pepper, salt, pepper, basil. Saute until tomatoes dissolve, about 10 minutes on medium or low, then stir in wine, vinegar and broth. Simmer 10 minutes.
Remove from stove and cool a bit. Then put the tomato mixture and the reserved roasted garlic in a food processor until blended, about 1-2 minutes.
Meanwhile, over low heat, heat the butter in the (same) pot and add in flour to make a pasty mixture or roux. Add in one cup of cream to make a smooth sauce. Stir in hot, pureed tomato mixture and blend well to make a cream soup, over low heat. Simmer 10 minutes, adjust seasonings.
Serve, garnished with minced parsley.
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.