Markets and gardens are filled with tomatoes once again. Here is a great looking soup recipe from Brenda Smith, coordinator of the fantastic Selkirk College Co-op Education and Employment Services:
When Brenda isn’t helping people find interesting co-op placements and employment, she and her dog Kasey keep her small farm running!
Roasted Fresh Tomato Soup
- 3 pounds fresh tomatoes (about 4 cups, halved)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- ¼ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 3 cups vegetable stock
- 2 bay leaves
- Handful of chopped fresh basil or cilantro (coriander) for garnish (optional)
- Preheat oven to 450F/230C.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with ¼ cup of olive oil and season with salt and pepper. Roast for 30-35 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer along with any roasting juices into a large stock pot. Add 3 cups of the vegetable stock and bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until liquid has reduced by a third. Discard bay leaves.
- Use an immersion blender to puree the soup until smooth. Season to taste with salt and freshly ground black pepper. If freezing, let soup cool before transferring to freezer-safe containers
- Garnish in bowl with chopped fresh basil or cilantro.