simple roast tomato soup

For the first few months of summer I take all the fresh stuff for granted–I’m nonchalant about abundant berries and corn. But come September I start to panic, which leads rather quickly to panic fruit-buying. For instance, two weeks ago I dragged the whole family to Union Square farmers market and bought 20 pounds of peaches, 6 pints of blueberries, 3 pints of blackberries, and 1 pint of raspberries. Let’s just say we’re all set in the jam department. Also the pie department. This week I made a reservation for 40 pounds of tomatoes. Gulp. I’ll be canning the tomatoes for sure, but I might also have to make this soup again.

Now that it really is fall you pretty much have to make soup, too. This one is has big tomato flavor with smoky notes and hints of fragrant herbs. It’s exactly what you want to be eating as the first leaves of fall flutter by.

Simple Roast Tomato Soup (adapted from Sprouted Kitchen)

4 large tomatoes, halved
1 yellow onion, quartered
5 cloves garlic, smashed and peeled
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper (I am partial to white peppercorns)
1 1/2 cups vegetable broth (make your own!)
1 tablespoon fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 tablespoon balsamic vinegar

Preheat the oven to 350 degrees.

Scoop the seeds out of the halved tomatoes with your finger. Tuck the garlic into the tomatoes, and lay them, and the onions, out on a rimmed baking sheet. Drizzle with olive oil, and turn everything to coat. Sprinkle with salt and pepper. Roast the tomatoes for 30 – 40 minutes, until the tomatoes are bubbly and the edges are brown.

Combine the broth, roasted tomatoes and onions in a large soup pot. Bring to a boil, turn down to medium-low, and simmer for 10 minutes. Add the herbs. Puree with an immersion blender or regular blender so that you maintain some of the texture. Add the balsamic, check salt and acid levels, and serve with an herb garnish and a piece of toast slathered with goat cheese.