Whether you notice or not, we categorize each of our new posts.
If you shift your gaze slightly to the right (and you’re on a home computer) you’ll see we even have a category tab. We’ve got quickie meals, healthy snacks, big batch meals and about 10 others. Recently, we’ve felt the need to add a new category – Seasonal Cooking; and let me tell you, it has become my very favourite.
It turns out cooking seasonally also means cooking simply. Which is kind of our M.O.
Using fresh, seasonal ingredients means less fuss is needed to reach optimal deliciousness. Nature does all the hard work. Sucker.
Fresh and ripe Ontario tomatoes are availably widely at the moment. I can get them at my supermarket, any local farmer’s market or
in my neighbour’s backyard at my neighbourhood produce mart.
Roasting tomatoes, as we’ve demonstrated before amplifies their natural sweetness and adds a subtle smokiness to produce a deep, rich flavour.
This simple soup is perfection on its own, but served alongside a 1-ingredient parmesan cheese crisp it’s elevated to gourmet status.
Using a handy dandy immersion blender to puree is an easy option. This would work well in a regular blender and may even produce a smoother consistency, depending on how awesome your blender is.
I strained mine in a coarse mesh strainer which removed all the little bits of skin and seed. They are perfectly edible of course, I just prefer a nice smooth tomato soup.
I know most of you out there don’t have silicone baking mats, so parchment paper is a good alternative for the crisps. If you’re eager to add to your non-essential kitchen gadget list, put one of these Silpats (brand name) on there. They are magic for baking cookies with even, perfectly browned bottoms.
These taste like the crispy cheese at the edge of a lasagna pan. Therefore, they are heavenly.
And pretty like lace.
Roasted Tomato Soup with Parmesan Crisps
||1 hour, 10 minutes|
Adapted from Food Network's Tyler Florence
Roasted Tomato Soup
- 2.5lb ripe plum tomatoes (about 10-12 tomatoes)
- 6 cloves garlic (unpeeled)
- 1 teaspoon coarse kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons canola oil (divided)
- 1 Medium yellow onion (chopped)
- 2.5 cups vegetable stock
- salt and pepper to taste
- 1/2 cup finely grated parmigiano-reggiano
Although delicious served plain, try garnishing your soup with fresh herbs, yogurt, a drizzle of heavy cream or some crunchy croutons.
Roasted Tomato Soup
||Preheat oven to 375 F. Halve tomatoes and place skin side down on a baking sheet lined with aluminum foil. Add unpeeled garlic to pan. Drizzle tomatoes and garlic with 2 Tbsp olive oil, coarse salt and black pepper. Roast for 45 minutes, remove garlic from pan and set aside to cool. Continue roasting tomatoes for 15-30 more minutes until the underside skin is browned. |
||Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes. |
||Peel roasted garlic and add it to the pan with onions along with the tomatoes and stock. The stock should just cover the tomatoes. Use an immersion blender to puree until smooth. |
||An optional step is to strain the soup through a mesh strainer which will result in a smoother finished product. |
||Preheat oven to 400 F. |
||On a silicone baking sheet, place 2 Tbsp of finely grated parmesan cheese in piles about 2 inches apart. Spread each pile into approximately 3 inches in diameter and pat them down lightly. |
||Bake for 3-5 minutes until golden brown. Remove from oven, allow to cool completely before removing gently from baking mat. |