June 30th, 2013

cafela: (salt is magical)
I have a couple of tomato plants. We don't have enough of a yard for an actual garden, but we have a couple of large planters, and we get a lot of sun. So this year, I decided I was going to try to grow our own tomatoes. The main motivation is the fact that we go through at least one tomato a week, and I thought that a couple of tomato plants would probably net us one or two tomatoes a week. As it turns out, it's more like 4 or 5 tomatoes a week, and so when I realized we had 10 tomatoes waiting to be eaten (with at least 15 more growing) I decided it was probably time to do something with them. Spaghetti is the obvious thing, but it seemed too heavy. So I decided I'd try my hand at a tomato soup.

Tomato soup is not my favorite kind of soup; it's generally not even in my top 5 kinds of soup, because I'm picky about it, and few places make it the way I like it. Every summer, I test out a new tomato soup recipe, but while those soups have turned out okay, they've not been what I want them to be. My favorite tomato soup is served at a local restaurant called Plates; it is amazing, and everything a tomato soup should be. I always want my soup to taste as fresh and scrumptious as theirs, and until tonight, I've failed. Something was missing.

Tonight, however, I hit upon the missing ingredient. Or at least, a missing ingredient: bacon. You don't need much--I used one small slice. It took my tomato soup to a whole new level. As did roasting most of what went into it. It is the best tomato soup I've ever made. I will actually make this tomato soup again.



Roasted Tomato & Bacon Soup
Ingredients:
about 2 lbs fresh tomatoes (I used about 10 plum-sized tomatoes), quartered
six large garlic cloves
1 vidalia onion (a large yellow onion will suffice if you can't get vidalia)
olive oil
salt
pepper
2 tb butter
1 large shallot
1 more clove of garlic
1 slice of bacon, diced into small pieces
5 sprigs of thyme (or 1/2 tsp dried thyme)
10 basil leaves (or 1/2 tsp dried basil)
10 sage leaves (or 1/2 tsp rubbed sage)
3 cups of chicken stock
1/4 cup cream
a blender
parmesan cheese (for garnish)

Get a large, shallow pan with an edge to it. Quarter your tomatoes and slice your onion. Place tomatoes and onion into the pan along with your six garlic cloves (cloves should have the skin still on). Drizzle olive oil over the veggies (you don't need much) and salt and pepper. Put them into a 400 degree oven to roast for about 35 minutes.

While the veggies roast, mince your shallot and your other clove of garlic. Add to the pot you're making your soup in, along with the butter. Turn to low (or if your oven vents through one of the stove eyes, just put it there and use the residual heat). If you're using fresh herbs, also use this time to chop those. Dice your bacon.



When the veggies are done roasting, turn your soup pot to medium heat, and add the bacon. As soon as the shallot starts to go translucent, add your roasted tomatoes and onion. Remove the roasted garlic cloves from their skins, and add them (not the skins). Let cook for maybe 5 minutes, until it gets thick, and add the herbs and the chicken broth.



If you have an immersion blender, now is the time to use it so that you have a super smooth soup (if you want that; it will be good chunky, too). If you just have a regular blender, that works, too; you'll just have to blend in a couple of batches, and be careful to blend slowly at first (and take the lid off in between pulses to keep steam from building up). Return the blended soup to the pot. Stir in the cream. Let simmer another 10 minutes; it can simmer longer, but give it at least that long so all the flavors have time to develop. Add salt and pepper to taste.



Yields about 3 medium bowls of soup--add more chicken stock or more tomatoes to get more. Garnish with parmesan cheese or a few drops of cream. Perfect when accompanied by a grilled cheese sandwich.

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