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Roasted Heirloom Tomato Soup

Roasted Heirloom Tomato Soup

Year after year I am always surprised to find the tables at the greenmarket piled high and teetering with tomatoes in October. By now it’s cool enough and the leaves are starting to turn, and I think that it is slightly, just maybe, possible that I am really tired of these perfectly imperfect heirloom tomatoes.

But then when I think about that very long and bleak season known by me more for its lack of local tomatoes than major holidays or snow, I realize that I must continue eating tomatoes until the very last day they are available. I think of it as a lucky and lovely burden. And I find that bridging the gap between summer and fall by turning these last tomatoes into a fall soup is the perfect send off until I can gleefully overindulge again next year.

Roasted Heirloom Tomato Soup
5 pounds mixed heirloom tomatoes, halved
2 bulbs garlic, ends sliced off but still in skin
4 medium leeks, dark green removed, the rest chopped into chunks
3 red or yellow peppers, halved and seeded
6 tablespoons olive oil
6 cups water
1 cup red or white wine
2 cups tomato juice
3 tablespoons sun-dried tomatoes, pureed
1 tablespoon paprika
1 cup basil leaves
4 cups milk (soy milk for vegan)
Salt and pepper to taste

1. Preheat oven to 450F degrees. In a large bowl toss tomatoes, garlic, leeks, peppers, 3 tablespoon olive oil and salt to taste. Spread on a large baking sheet and roast for 45 minutes, or less, until vegetables are soft and charred.

2. Let cool. Squeeze garlic out of skin and add with all the rest of the ingredients (except milk) in a large soup pot. Bring to a boil and then lower heat, and simmer for 30 minutes.

3. Add milk, then puree in a blender (hold cover on tightly), food processor, or immersion blender until completely smooth. Salt and pepper to taste, garnish with basil.

Makes 12 servings.

Read more: All recipes, Food, Soups & Salads, , ,

By Melissa Breyer, Senior Editor, Care2 Healthy and Green Living

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

11 comments

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9:01PM PDT on May 16, 2013

sounds good, will try the recipe when I have fresh off the vine tomatoes

12:02PM PDT on Apr 12, 2013

can't beat tomato soup and this one sounds extra good!

3:50AM PDT on Oct 11, 2012

in a pan prepare some onion,garlic,leek and aubergine with turmeric,olive/coconut oil,oregano,salt and pepper,nigella seeds,fresh ginger and curcuma to mention but a few and just any other herb and spice on your list.
while that is going take 3-4 medium size tomatoes diced and boil in large pot covered in water-adding some of the same herbs and spices.
once veggies are nicely coloured,add to tomatoes and continue some 20 min. to boil.
close lid and leave for 20min more and ready to mix and enjoy.

5:26PM PDT on Sep 1, 2011

Fabulous recipe. Love it. Thanks for sharing.

5:00PM PDT on Aug 23, 2010

Mmmm, lovely...

10:54PM PST on Dec 20, 2009

What a fine array of gorgeous heirlooms!

I use a recipe much like yours that's in heavy rotation during our summers. I only wish we had these beauties available year round.

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8:44AM PST on Feb 13, 2009

I'm a Filipino who love tomato soup. My two boys ( when they were growing up in Africa), preferred tomato soup than pumpkin soup. I usually add black pepper to my tomato soup though. I like your recipe! Since I prefer the bit-sour taste of the tomato, I might perhaps omit the milk.

8:04AM PDT on Oct 15, 2008

Looks like a great recipe which I can't wait to try, although I'd probably start by omitting the milk and maybe adding a dollop of strained yogurt on top--I'm terrible at following any recipes, but use them primarily for inspiration! Thanks for the great idea!

2:35AM PDT on Oct 14, 2008

I like the recipe, but could the measurements be given in metric as well- apart from the USA the rest of the world uses metric, and degrees C for ovens too. As most recipes don't need to be 100% accurate an approximation would do- e.g. make 5 lbs(pounds)= 2kg, and not 2.268. The soup, I guarantee, will taste just as good!

4:41PM PDT on Oct 13, 2008

Well you dont have to give up eating tomatoes because they are out of season...and no, Im not talking about those flavorless imported grocery store tomatoes. Im talking about canning! In fact, I used canned tomatoes for all my tomato soups. We grow enough to can to get us until the next season. Then we eat, sell, and can all over again. And if you dont like lumpy soup...just use the blender!

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