T is for Tomato soup and yummy for my Tummy

The fall is my favorite!  I love fall!!!  For so many reasons, but one of them is for soup!  The cool crisp air is such a good excuse to spend time in the kitchen creating deliciousness that you can put on a spoon.  As you know…my new addiction is Pinterest.  I found an awesome recipe there that is originally found on HoneyandJam.com but I will be so happy to re-type it for you here.  You have to check out this site though…I’m telling you, as a photographer and lover of creations from the kitchen…this site is amazing!


2 pounds of fresh tomatoes (a mixture of your favorites)

4 shallots, peeled and quartered

extra virgin olive oil

herbs…oregano, basil, thyme (whichever you prefer…I just use oregano and basil)

salt and freshly ground pepper

2 cups of chicken or vegetable stock

1/4 cup heavy cream (optional…tastes just as good without it)


Preheat oven to 400F.  Cut tomatoes into quarters (if using cherry tomatoes…leave whole).  Spread tomatoes and shallots on baking sheet.  Drizzle with olive oil and season with salt, pepper and herbs.  Gently toss to coat.  Roast for 30 minutes or until tomatoes and shallots are brown and have caramelized.  Remove the pan from the oven and allow to cool slightly.  Place pan’s contents into a food processor or blender and blend until smooth.  Slowly add in stock and continue to blend.  If contents are too chunky for your liking, pour through mesh sieve or use stick blender once in pot.  Place soup into a large stock pot, add cream if you choose and simmer for 15 to 20 minutes.  Absolutely delicious with a side of grilled cheese!


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