This recipe can be made year round and served with a grill cheese sandwich creating a perfect comfort meal. However, as we approach tomato season it is also ideal for a way to use those beautiful vine ripe tomato from our gardens.
When tomatoes are not in season a great tip is to slice them, spread on a sheet pan. Drizzle with olive oil, salt, and pepper and roast in the oven at 375 for about 45minutes. This really brings out the flavor. I actually do this all the time. I love the additional layer of flavor it creates. Recipe follows:
2Tbls. olive oil
1 yellow onion, diced
2 leeks, cleaned well and diced
2 garlic cloves, minced
1/4 cup vermouth, optional
2lb. tomatoes of your choice
2 Tbls. tomato paste
4 cup chicken broth
Salt and pepper to taste
2 Tbls. fresh herbs, such as parsley finely chopped
Directions:
Roast Tomatoes per directions above.
In a Dutch oven over medium high neat warm oil. Add onions and leeks until translucent, about 7 minutes. Stirring frequently. Then add garlic for another 3 minutes stirring not to burn.
Add vermouth, cook until evaporated.
Add tomatoes and tomato paste, cook stirring occasionally for about 5 minutes.
Add broth bring to a boil and then let simmer for 20 minutes.
Using immersion blender puree soup. Until desired consistency. If you do not have an immersion blender a regular blender will do, but always use caution blending hot items.
Season with salt and pepper. Stir in herbs and serve.
Enjoy!!!
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