Main Dish
Roasted tomato soup with herbs
Courtesy of Stanford Hospital & Clinics Farm Fresh with Jesse Ziff Cool
Ingredients
4 lb. ripe tomatoes
1 1/2 tbsp. olive oil
5 cups vegetable broth or water (approximately)
5 tbsp. unsalted butter
1 1/2 cups coarsely chopped onions
3/4 cup peeled and coarsely chopped carrots
3/4 cup coarsely chopped fennel
1/3 cup chopped fresh basil
2 tbsp. chopped fresh rosemary
2 tbsp. chopped fresh thyme
1 cup cream
1 1/2 tsp. salt
1/4 tsp. white pepper
1 to 2 tbsp. sugar (optional)
Directions
Preheat oven to 425 degrees. Cut tomatoes in half and seed. Toss in a bowl with olive oil and a little salt. Put on baking sheet, cut side up, and roast for 30 minutes or until skins blister. Remove from oven. Save roasting juices and pour into a large measuring cup. Add enough water to make 6 cups of liquid.
Warm butter in a large pot over medium-low heat. Add onions, carrots and fennel and cook for 10 minutes or until very soft. Add roasted tomatoes (with liquid), basil, rosemary and thyme. Simmer for 5 minutes. Stir in cream. Season with salt, pepper and, if needed, sugar.
Serves 6 to 8
