On a nice and hot late summer day, find some super ripe tomatoes to make this amazing comfort soup. Luckily, we have farmer's markets in our neck of the woods where we can find them aplenty.
Pre-heat your oven to 425 F degrees. In a dutch oven/creuset type pot, (stovetop to oven pot) combine the following:
- 6-8 super ripe tomatoes, quartered
- 1 small sweet onion or a couple of big shallots, or both, quartered
- a good swirl of olive oil
- a handful of fresh thyme leaves
- kosher salt and pepper
- 1 or 2 smashed cloves of garlic
- 1 chopped Jalapeno pepper (optional)
Put your pot in the oven and let the tomatoes roast for at least 30 min, or until they seem roasted enough. Sometimes takes up to 45 or 50 minutes for the right appealing "smell".
Once cooked enough, pull the pot out and let the tomatoes cool down. Puree this concoction in a blender or with an immersion blender. I like to add tons of fresh parsley and basil when blending. If you like a kick, add a fresh red chili pepper or two!
On the stovetop, warm soup if needed and add:
- 1 cup of milk, or the amount you like best to make a creamy soup consistency. You could also use Greek yogourt or cream
When serving, if you wish, add:
- 1/3 cup basil pesto or a big handful of fresh chopped basil, to swirl around
- shaved parmesan for serving, always yummy!!
This delicious soup just tastes of summer...and even better the next day!
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