A Home-Reared Chef!
Cook by Instinct, Recipe #28
Drink a spoonful of freshly picked tomatoes—as if right from the vine—juicy, warm and sweet, kissed from the sun. Like putting velvet to your lips, this light yet filling, garlicky, creamy tomato soup will satisfy with a shiver deep to your soul.
Enjoy this full-bodied tomato soup — lightly scented with roasted garlic and sweet bell pepper—with a couple of slices of buttered, sweet French bread, and/or alongside a simple, green salad.
Cook with heart; eat with gusto. Buen Provecho!
This recipe makes four to six servings
Steps 1 (Roasted Goop):
3 garlic bulbs, peeled
1 large shallot, peeled, coarsely chopped
1 sweet onion, peeled, finely chopped
1/4 cup olive oil
1 teaspoon sea salt
In a small, oven-proof pot combine all ingredients, tossing well, cover and bake at 350 degrees for 1-1/2 hours; set “goop” aside. (You will need only 1/3 cup of this “goop,” the rest will keep under refrigeration for about 2 to 3 weeks.)
Steps 2 (Soup):
1 tablespoon butter
2 tablespoons olive oil
1/2 onion, peeled, finely chopped
1 rib celery, finely chopped
1 orange bell pepper, seeded, finely chopped
1/4 teaspoon ground ginger
1 tablespoon sea salt
1/2 cup cream sherry
7 plum tomatoes, peeled, grated tomatoes
Note: Cup half of a tomato in your hand and rub it on the big holes of a grater until all that is left in your hand is the skin.
1 28-ounce can Muir Glen Organic Crushed Tomatoes with Basil
1 6-ounce can Muir Glen Tomato Paste
1 14-ounce can chicken broth
1/3 cup of the “roasted goop”
In a heavy-bottom 6-quart pot, on medium-heat, heat butter and olive oil, add vegetables, ginger and salt, and sauté until veggies are tender and onion is translucent. Raise heat to medium-high, add sherry and reduce to about half. Add the rest of the ingredients, stir well to combine. Bring soup to just beginning to boil; immediately cover the pot and reduce heat to low, and simmer for 45 minutes.
1 cup heavy whipping cream
Tri-color pepper, to taste
With an electric handheld food processor, carefully purée the soup until it looks creamy, add the cream and pepper—adjust salt if needed—and stir to blend well. Cover pot and cook for another 5 minutes on low-heat.
You could top with a dollop of sour cream and/or diced avocado.