"I trust in Nature for the stable laws of beauty and utility.
Spring shall plant and Autumn garner to the ends of time."
Annabelle Abstract
'Fading Memories'
"We do not remember days; we remember moments."
~ Cesare Pavese, The Burning Brand
Remember September
ROASTED TOMATO GARLIC SOUP
~ awesome Autumn fare, perfect while tomatoes are still in abundance
(slightly adapted from Smitten Kitchen)
Soup
3 lbs. plum tomatoes, halved lengthwise
2 Tbsp. extra-virgin olive oil
2-4 'upeeled' large cloves garlic
1 tsp. finely choppped fresh thyme leaves or 1/4 tsp dried
1/4 tsp. (or more to taste) dried crushed red pepper
4 cups organic chicken or vegetable stock
Topping
4 slices rye bread
(toasted until hard and lightly buttered on one side)
1 Tbsp. grated raw red onion
1 cup (or more) coarsely grated white cheddar
- Soup: Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour or longer depending on thickness of tomates. Cool slightly. (Can be made ahead, refrigerated, and reheated before finishing recipe.)
- Unwrap garlic packet and peel or squeeze garlic from peel. Transfer garlic, tomatoes and any accumulated juiced to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring t a boil. Reduce heat to a simmer and cook, uncovered, for 25 mintutes. Remove from heat and adjust seasonings to taste.
- Topping: Preheat oven to 350º. Arrange four ovenproof soup bowls or crocks on large foil-ined baking sheet. Float toast slice in each bowl, buttered side up and divide grated cheese generously over top. Top with grated red onion. Bake on tray for 15-20 minutes, until cheese on top is bubbling and brown at the edges. (If desired and needs more browning, preheat broiler and finish for a minute or two under broiler.) Serve immediately. (4 servings)
Note: Easily doubled ... the soup is delicious and stands on its own.
Comments
Eileeen
And I saw this recipe yesterday on FB from your post. This is one that I am going to have to try. It even sounds delicious.
Jen @ Muddy Boot Dreams
Go for it, Monica! All is good ... but where did summer go! I'm easing into fall, especially after seeing all the color beginning to peak UP NORTH this past weekend. I'm gettin' there ... embracing autumn ... slowly but surely.
Cute comment, Andrea! Yes, it's 'so me' ... trying to condense huge parts of life into a simple time 'collage/mosaic' box :)
Thank you, Eileen. Late in responding to comments since away for the long lovely weekend. This is good ... if you do try, let me know if you enjoyed the recipe. While tomatoes are still in season, a good time to try.
Happy October, dear Rose! I'm still searching for good tomatoes at local farmer's market's ... a taste that haunts me in the doldrums of winter where tomatoes are bland and tasteless.
Thanks dear Jen. I so admire your fine work too, dear friend. Aw, this is good ... enjoy!
Happy Autumn, Joey!
The soup sounds yummy.
Eat them almost every night.
Saving this post !
Thanks iMac :)
Kathleen, you sound just like me! My head is already rushing toward spring (and it sounds like we are in for a doozy of a winter ... even worse/harder than last).
Thanks Tina ... I'm all about good smells :)
It is delicious, Jennifer. In fact, so delicious I'm preparing it again for the weekend getaway.
While 'good' tomatoes are still easy to find, do hope you give it a try and let me know, Patsi. I love this!
We too have had awesome weather, Rob, but are now in for cooler days/nights. Enjoy this while the harvest is still good. (Don't forget the wine :)
Do come, Tina! I will make you something that smells good ... maybe even orange :)