Ah serendipity (and unrelated books I loved in early childhood) was the order of the day. The latest recipe from Smitten Kitchen popped up in my reader late yesterday. It combined with a well stocked farmer's market and food from my CSA. 2.5 pounds of tomatoes later, and a baguette later I was on my way home.
Tonight's dinner: roasted tomato soup with broiled cheese
A few changes I made.
I didn't have stock, so I used a teaspoon of Better than Bouillon in 4 cups of water.
I added 3 carrots, peeled and chopped into rounds.
I cut the kernels off 3 ears of corn and added it after pureeing the soup with an immersion blender.
I used a 1/2 teaspoon of dried thyme instead of fresh.
I used a ton more garlic
The soup takes a fairly long time, but most of it isn't active time. Cut some tomatoes in half, add salt pepper and oil. Add unpeeled garlic to foil and roast it all for an hour. Puree and cook for almost 30 minutes. And then French Onion soup those tasty rounds of bread and cheese.
There is enough soup for probably about 4 or 5 more servings. Some of the soup will be probably get the cheese and bread treatment, but the soup is delicious without it.
It was too hot to eat for a while, but I did anyway. Yum!
When I make this next I think I will add harissa to it. I loved the harissa and carrot salad (also from Smitten Kitchen) and making this into a harissa tomato soup. It would be awesome. Instead of cheddar I would add a tablespoon of feta to each bowl.
Now my CSA includes only some old items: cabbage, cucumbers and eggs. I love knowing that I am keeping up with the produce. We'll see how long this lasts with my rehearsal schedule.
