I knew that this week's soup recipe would have to be tomato. Not because I was in the mood, but because I realized the end of tomato season is quickly approaching. I make tomato soup often during winter and simply use canned tomatoes. However when it's early fall and the tomatoes are still bountiful, it's nice to make a puree with fresh tomatoes. Roasting the tomatoes first releases their juices and enhances their natural flavor, and this soup tasted even better the next day for lunch. I served it with a grilled goat cheddar cheese and mushroom sandwich, but you can enjoy it alone or with a glass of Chardonnay. Check out the recipe now, just read more



Roasted Tomato Soup
From Bobby Flay

10 plum tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, divided
6 cloves garlic, coarsely chopped
Salt and freshly ground pepper
1 Spanish onion, diced
1 carrot, diced
3 cups vegetable stock
1 tablespoon finely chopped fresh thyme
1 1/2 cups heavy cream

  1. Preheat oven to 325 degrees F.
  2. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
  3. Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes.
  4. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes.
  5. Place the cream in a small saucepan over medium high heat and cook until reduced by half.
  6. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.

Serves 6-8.