Choose Your Own Adventure Fresh Tomato Soup!
November 28, 2014
Tomato soup is a classic, but it has as many variations as there are cooks. So why not choose your own tomato soup adventure tonight? The variations listed here are intended to create a flavorful soup that avoids the need for heavy cream and the saturated fats that come with it (but since you’re choosing your own adventure feel free to add a little to the pot).
In the mood for something light and fresh? Keep it simple but add lemon juice near the end. Want something sweeter? Roast the tomatoes with balsamic vinegar.
Want something with some kick? Add red wine and roasted red pepper flakes.
The possibilities are endless, so make it your own!
6-8 medium or large vine ripened tomatoes
salt and pepper
balsamic vinegar, red wine, garlic, red onion, red pepper flakes, lemon juice
Preheat the oven to 400*
Cut the tomatoes in half and place cut side up a baking dish, drizzle with olive oil, salt and pepper and roast for 1 hour.
–And drizzle balsamic
–And drizzle red wine
–Add whole garlic cloves
–Add red onion
Remove the tomatoes from the oven and allow to cool. Don’t discard the liquid in the bottom of the baking dish- transfer it to a medium sized pot. When cool enough to handle, dice the tomatoes (and garlic and red onion) and add them to the pot as well.
Add basil, salt and pepper. Bring to a boil then simmer over low heat for 20 minutes
–And add 2 tbsp balsamic vinegar
–And add 2 tbsp red wine
–And add a dash of red pepper flakes
–Add 1 clove minced garlic
–Add the juice of half a lemon
Divide into two bowls and serve.
–After blending with an immersion blender
–With crusty bread and goat cheese
–With cured meats and basil (baked for 15 minutes at 350*)
–Topped with parmesan cheese
Makes 2 servings