Roasted Heirloom Roma Tomato and Fresh Herb Soup

 

Roasted heirloom roma tomato & fresh herb soup crafted with buttery pine nuts, parmesan, creme fraiche, a garden of coarse seasoning & toasted wholegrain sourdough croutons. A twist on one of my favorite soul-soothing fall recipes, learned while working in the old world kitchens of Baja, Mexico. Elementary and simplistic in preparation, yet complex, deep and rich in flavor.

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This soup starts with a base of sliced heirloom tomatoes, red onion and smashed cloves of garlic, all roasted over a bed of oregano, thyme, basil, rosemary, parsely, sage and flowering chives, then drizzled with a rich and robust olive oil, dusted with 2 pinches of sugar and dried cayenne pepper, then topped with a handful of pine nuts, and seasoned liberally with coarsely ground sea salt and black peppercorns.

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Roasted in a woodfire oven at 400F until the tomatoes begin to char and the onions caramelize. After resting for 5 minutes, spoon all contents of the pan, including juices, oils, seasonings and carbonized bits into a blender (or food processor), with parmesan cheese, chicken stock, milk and a quarter-cup of cream. Pulse and blend for one minute.

To plate, spoon the soup into a bowl and garnish with a dollop of creme fraishe, toasted pine nuts, fresh herbs, and roasted sourdough croutons. Season additionally, to taste, and serve. ¡Salud!

Roasted Heirloom Roma Tomato and Fresh Herb Soup

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Author: A Bachelor & His Grill

Ingredients

  • 3 pounds heirloom roma tomatoes sliced
  • 2 red onions thinly sliced
  • 6 cloves garlic peeled and smashed
  • 1 large handful of toasted pine nuts plus additional for garnish
  • Sprigs of fresh basil oregano, rosemary, sage, and thyme
  • 6-8 stalks of flowering chives
  • 2 bay leaves
  • 1/2 cup of olive oil
  • 2 pinches of sugar and dried ground cayenne pepper
  • Coarsely ground sea salt and black peppercorn to taste
  • 3/4 cup parmesan cheese
  • 1 cups sodium-free chicken stock
  • 1/3 cup milk
  • 1/4 cup heavy cream
  • To garnish:
  • Creme fraiche
  • Fresh herbs
  • Sourdough croutons

Instructions

  • Preheat oven to 400F.
  • Slice tomatoes, onions, and smashed garlic, then layer evenly across a roasting pan lined with a bed of fresh herbs and flowering chives. Drizzle with olive oil, dust with 2 pinches of sugar and dried cayenne pepper, top with a large handful of pine nuts, and season liberally with sea salt and black peppercorns.
  • Roast in the oven, uncovered, until tomatoes begin to char and onions caramelize, approximately 30 minutes. Remove from oven and rest for 5 minutes. Separate rosemary and thyme leaves from their sprigs, discarding the sprigs. Spoon contents of the pan, including juices, oils, seasonings and carbonized bits into a blender (or food processor). Add Parmesan cheese, chicken stock, milk and a quarter-cup of cream. Toss back in rosemary and thyme leaves. Pulse, then blend on high for one minute, or until desired consistency achieved.
  • To plate, spoon soup into a bowl, garnish with a dollop of creme fraishe, toasted pine nuts, fresh herbs, and roasted sourdough croutons. Season additionally, to taste, and serve.

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