Rustic Tomato Soup

Who doesn’t love a simple dish that has a profound depth of flavor?

I’m here to give you one of the easiest recipes that you can throw together and have the guests rave about it. Really the best way to insure a dish is great is to use real, fresh ingredients. It’s not complicated.

I’m sure you’re familiar with these ingredients as they are commonly found in house holds: tomatoes, garlic, herbs, etc. One of the key ingredients in this recipe, other than the tomatoes, is shallots. Shallots are one ingredient that I find to be under used in cooking and I want to shine the spot light on them. They are of the onion family, but the best way to describe them is like this: it’s the onion’s cousin that wears a gucci belt and flys to New York to have Early Grey tea at his favorite spot.

Now that you know the importance of fresh ingredients and the gucci cousin of the onion, I’m going to tell you how you can turn these simple ingredients (along with a few other spices and flavors)………..

IMG_20191113_134842

…into a beautiful bowl of flavor packed tomato soup.

IMG_20191113_151343.jpg

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients:

  • 5 lbs of tomatoes ( roma, beef steak, or tomatoes on the vine)
  • 3 large shallots
  • 4 cloves of garlic
  • 2 sprigs of rosemary
  • handful of fresh basil
  • 1/2 cup of olive oil
  • 3 tbsp of balsamic vinegar
  • 1 tbsp of red wine vinegar
  • 3 tbsp of cane sugar
  • 1 tbsp of salt (add more to taste)
  • 1 tsp of white pepper

Preheat oven to 375 degrees.

Core the tomatoes and quarter them, cut the shallots into chunks, mince the garlic and throw them into a baking pan.

IMG_20191113_141018.jpg

Add the balsamic vinegar, red wine vinegar, basil, sugar, salt and pepper. Toss the the ingredients around for a little mixture and then add the fresh sprigs of rosemary on top (these will be discarded after baking). Then drizzle the olive oil over top of it all and pop it into the oven for 35 minutes.

IMG_20191113_141008
Product before the oven roasts it.

 

IMG_20191113_150002
Roasted product

 

Remove the sprigs of rosemary after you pull the pan from the oven.

Use an immersion blender, food processor, (or potatoe masher if you’re desperate) and blend the tomatoe mixture leaving it slightly chunky. If you prefer your soup more pureed, then blend it more.

Add more salt and pepper if desired……and voila!

Yes, that’s all there is to it. Easy, right?

Enjoy this soup with a garnish of basil and some crispy bread.

IMG_20191113_151348_2

There you have it. Simple. Easy. Delicious.

I left this recipe a little vague in the amounts of ingredients to use as we all have different tastes and preferences. I really just want to share with you the ingrediens I combined to create this soup. Use your own creativity and let your taste buds have a say in the final creation of this dish.

Keep on cooking and exploring the kitchen! I hope you love this recipe as much as I do.

Au revoir!

xoxo,

Juliana Marie

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: