Tomato Soup

Summer is slowly fading to fall here in the Pacific Northwest though many are in denial, not wanting to lose their summer sunshine. It’s rained the last couple of days and that makes me want to cozy up under a blanket with a book and have some soup.

I created the best of both worlds tonight, warm tomato soup with a burst of summer time flavor.

3.5 lbs of tomatoes (fresh from the farmer’s market), one orange pepper, 2 shallots, 5 cloves of garlic, olive oil, salt and pepper roasted at 375 degrees for 40 minutes.

Cooked down the tomatoes and it’s compatriots in the pan look like this. Now you have two options to puree, either scooping some of this in a blender and doing in batches, reminder, it’s hot, remove the center area of the lid of your blender to allow steam to escape, cover with a towel to prevent a mess. Or if you have an immersion blender, move everything including any pan juices to a saucepan that will fit it all. Add 1-1.5c of stock, and start blending.

I added a 1/4 tsp of cumin, some Italian herb blend and a tsp of sugar while I was blending. Taste your soup and see if it needs more salt, pepper or anything else you desire.

I ladled mine into a bowl, tore a couple of basil leaves and added a splash of basil olive oil, my burst of summer balance with some warm comfort of fall.

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