If you have been following me since last summer, you may already know about my passion for the tomato. There is nothing more grounding than sinking your teeth into a sun-warmed tomato fresh out of the garden or back on the porch sprinkled liberally with some sea salt. This moment in time takes me back to my father’s garden when I was a wee thing, my little nose burnt red from playing all day in the backyard, the heady smell of compost wafting in the air.
Though the days of my youth have waned along with the pigment in my hair, there are times we can recapture those moments together. To do this, you need to make your own fire roasted tomato soup.
Find the best possible organic tomatoes you can, ripe and rich and meaty. Perhaps a fine heirloom or a nice red Roma will do. If you use fresh, make sure you strain out most of the water before you measure or you will have…well…watery soup. (Psst….a secret….I kind of really like these organic fire roasted canned tomatoes….shhhhh.) Roasting the tomato gives this soup an earthy kick, the thyme a woodiness and the whole milk gives it the silk treatment.
Now get ready for a sublime tomato soup for a sublime day.
- 2 1/2 cups of roasted tomatoes, crushed or 2 14.5 oz cans of fire roasted tomatoes
- 1 cup of homemade chicken stock
- 2 cups whole milk
- 1/2 an onion, chopped
- 3 Tbsp butter
- 3 Tbsp flour, unbleached white
- 5 cloves of roasted garlic
- 1 1/2 tsp salt (if using homemade, unseasoned stock, adjust up or down as needed)
- 1/2 tsp pepper
- 3 or 4 sprigs of thyme or 1 tsp dried
- Heat up a heavy bottomed dutch oven on low heat.
- Start by making a roux. Add butter to pan and stir until it froths. Add flour and whisk as it becomes a paste and then about 3 minutes or so. You want the flour to lose its raw taste but not burn. I stop the roux when it begins to take on a light, light caramel color.
- Add in chopped onion and cook until onions are softened and translucent. Add garlic and thyme and cook one minute.
- Stir in tomatoes and chicken stock. Turn up heat to medium and cook until boiling. Boil for one minute and turn down heat and simmer soup for a few minutes.
- Add in milk and season with salt and pepper. Turn up heat and cook until soup reduces about a third of its liquid and flavors have melded together.
- Using an immersion blender or carefully (in small batches) adding it to a regular blender, puree soup until creamy.
- Serve with a dollop of yogurt or sour cream and a crusty baguette. Swirl in a bit of a nice olive oil.
*Tip: Hot soup expands! Do not fill your blender more than a third of the way or prepare for fireworks. Trust me on this.
P.S. If this song below resonates with your feelings on tomatoes (I might know of a few of you….), you should still try this creamy soup. No texture issues, promise.