CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Tomato soup has long been a fall favorite. I often have tomatoes to use up as I take them off the vines before the first freeze. I experiment with my recipe about once a year, and currently, I love the richness the caramelized onions add to this version.
My husband will even eat tomato soup when it’s accompanied by a grilled cheese sandwich. I like serving the soup with simple croutons I make by toasting cubes of sourdough bread sprinkled with a little garlic salt.
There is something so classic about tomato soup. Maybe it brings up memories of my childhood. We frequently ate tomato soup with saltine crackers or sandwiches.
Don’t miss a chance to experience this tangy tomato soup for yourself; it is one of life’s simple pleasures and it can be put together very quickly with a few ingredients. It’s right on time for the cooler temps.
Enjoy food made fresh!
Homemade Tomato Soup
3 pounds fresh Roma tomatoes 6 cloves garlic, peeled 2 tablespoons olive oil, divided ½ teaspoon salt ½ teaspoon ground black pepper 2 medium onions, peeled and sliced 1 cup vegetable broth ½ cup fresh basil ½ cup half and half, or cashew cream, optional Sourdough croutons, optional Preheat oven to 425 degrees F.
Trim the stem-end from each tomato. Cut each one in half, lengthwise. Place tomato halves and garlic cloves on a sheet pan and drizzle with 1½ tablespoons olive oil. Sprinkle with salt and pepper and roast in preheated oven for 45 minutes.
In a large pot, heat remaining olive oil over medium heat; add onions and reduce heat to medium-low. Cook for approximately 20 minutes, stirring often. Let the onions slowly caramelize; they will be translucent and caramelcolored, with brown edges. Stir in the broth to deglaze the bottom of the pot. Add basil, oregano, roasted tomatoes, and garlic.
Use an immersion blender, regular blender, or food processor to blend to your desired consistency, being cautious of the hot liquid. Serve warm, topping with a splash of cream, and croutons, if desired. Additional salt and pepper may be added, as well. Makes 6 to 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
