It’s currently tomato season in New England! The weather also cooled off last night and the humidity has gone away (for now). Like I’ve said before, I love soup all year long. With the abundance of tomatoes out there, you should try this. If your farmer’s market has a “seconds” bin of tomatoes, choose those. They are less expensive and don’t need to be picture perfect for soup.
4-6 large very ripe tomatoes
3 unpeeled garlic cloves, or more to taste
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 quart chicken or vegetable
3/4 to 1 cup of heavy cream (make it non-dairy with cashew milk)
More salt and pepper to adjust seasoning
Preheat oven to 400.
Cut tomatoes into quarters. Place tomatoes and garlic cloves on cookie sheet. Salt and pepper tomatoes then drizzle olive oil over tomatoes and garlic. Toss to coat.
Bake in preheated oven for 1 hour. Remove tomatoes from oven. Squeeze garlic from the peels and put into a a medium sauce pan with the tomatoes and drippings from cookie sheet- leave any blackened bits behind. Add chicken broth. Bring to a simmer and simmer for 15 to 20 minutes. Taste and adjust seasoning.
Puree tomatoes in a blender until very smooth. Put back into sauce pan and add cream. Taste and adjust seasoning.
Serve, maybe with your favorite grilled cheese sandwich