How did that happen??
I feel like yesterday was August and we were taking Sam on his first boat ride. September came and went and I didn't even notice. Now that I've officially realized it's fall, I think it is only fitting that I make this soup. It is from Gwyneth Paltrow's cookbook. I've tried a few of her recipes now and have enjoyed every single one. Ryan hates tomatoes and he happily ate this soup, so that has to be saying something.
If you are like me and are still stuck in between seasons, make this soup, snuggle up on the couch with a blanket and try to ease yourself into it. Before we know it those decorations I saw will be red and green instead of black and orange.
Slow Roasted Tomato Soup
serves 4
Slow Roasted Tomatoes
16 pieces (8 whole tomatoes) slow roasted tomatoes
olive oil
salt
Heat oven to 275 degrees. Line a baking pan with aluminum foil. Cut the tomatoes in half, place skin side down and drizzle with olive oil until all tomatoes are covered. Sprinkle generously with salt. Roast for 3 to 5 hours or until tomatoes are shriveled, but still juicy. When done, allow the pan to cool.
Slow Roasted Tomato Soup
3 tablespoons extra virgin olive oil (or more as desired)
2 cloves garlic, minced
6 fresh, large basil leaves (4 whole, 2 chopped)
1 (28-ounce) can whole peeled tomatoes, with juices
1 1/2 cups milk
salt
ground pepper (I used 1/4 teaspoon)
Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook for two minutes. Add 4 of the basil leaves, canned tomatoes and juice, and 1/2 can of water. Bring the soup to a boil, then reduce the heat to low and simmer it uncovered for 40 minutes. As it simmers gently break apart the tomatoes with a wooden spoon. After cooking stir in the slow-roasted tomatoes with any juices. Stir in the milk and whiz with an immersion blender until completely smooth.
I added a laughing cow cheese triangle to each of our bowls and some chopped basil leaves. Don't forget to season with salt and pepper.
