Cooking Classes

16.9.13

Fresh Tomato Soup with Minted Cream

Today was the day to deal with the fresh fruits and vegetables that are overflowing from my refrigerator. I had a mix of tomatoes from my garden and the market that must not go to waste. They became this rustic tomato soup now stowed away in my freezer for school lunches.

Rustic Tomato Soup
2 lb tomatoes, whatever you have
2 cloves garlic
sea salt & freshly ground black pepper
extra virgin olive oil
2 c. chicken stock
heavy cream
mint pesto

Slice tomatoes in half and place cut side up on a lightly greased baking sheet. Generously season with sea salt and freshly ground black pepper.  Drizzle lightly with olive oil.

Wrap garlic cloves in foil and place on baking sheet with tomatoes.

Roast at 400F for about 20 minutes or until tomatoes begin to carmelize.

Puree tomatoes, garlic and chicken stock. Heat and serve. Garnish with lightly whipped cream flavoured with mint pesto.

3 comments:

  1. We had a lot of Mirabelle Plums this year and I made tomato and plum soup, wow it is so good. Have a good week. Diane

    ReplyDelete
    Replies
    1. Hello, Diane! I am feeling guilty because I haven't checked into your blog in ages. Summers are super busy for me. Plum with tomato, that's new to me. I'll be right over and see what you are up to.

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  2. this really is comforting sarah.

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