Despite this sudden heatwave that has swept through the Pacific Northwest, as though its nature’s attempt at an apology to those folks who felt we were gipped in the summer department, the leaves are changing and the night air is cool. We are bidding adieu to fresh summer berries, crisp veggies and juicy fruit until next season, and saying hello to sweaters, mugs of hot cocoa, thicker quilts and soups. I find this time exciting; this transitioning to the cooler temperatures in eager anticipation of holidays and cozy Saturdays in front of the fireplace. However, if we could just bottle the deliciousness of summer, we would have the best of both worlds!
The soup recipe I’m about to share with you does just that: it bottles up some of the best summer has to offer and tucks away nicely to become a comfort soup for the chilly days that lay ahead. For those of you who grow tomatoes and zucchini, the return on your crop is usually plentiful! They’re kind of an “all or nothing” sort of food, and if you’re on the “all” end, you run out of things to do with them. What a wonderful problem to have! So, gather up your basket and head to your garden (or local farm if you let someone else be the green thumb) to pick about five pounds of tomatoes, several handfuls of basil leaves (4 cups to be exact) and let’s get cookin’!
Preheat the oven to 400 F. Cut each tomato in half lengthwise, and toss in a bowl with olive oil, salt and pepper.
Lay them face up in one layer on a baking sheet
with edges and roast for 45 minutes.
The salt and the roasting draw the juices out so handle accordingly when pulling from the oven.
Next, grab a tissue and start chopping onions! Then chop up 6 cloves of garlic. You don't have to chop meticulously because everything will be passed through the juicer in the end. Sauté the onions, garlic, and crushed red pepper flakes in 2 tablespoons of oil for 10 minutes, stirring occasionally, until golden brown.
This recipe calls for 4 cups of chicken stock. I don't always have this on hand so I substitute "Better Than Bouillon." True to its name, it is definitely the better choice with half the sodium and twice the taste as dried bouillon granules. Use one teaspoon per one cup of water to reconstitute a chicken stock.
Oh, I wish you could smell this! Give a few slices to chop up the basil and bruise the leaves into releasing their tangy sweetness. And, guess what? Look at all those greens you're about to eat!
Add the tomatoes, once they're done, and juices from the pan, the basil, thyme, and chicken stock, and bring to a boil and simmer uncovered for 40 minutes. Stir to keep the bottom from scorching.
From an ugly ducking to a swan, this part transforms the soup from a chunky conglomeration of vegetables, to a smooth elegant soup fit for fine dining! Pass the soup through a food mill or juicer.
And here it is! Summertime harvested into a bowl! It can be served hot or cold, in summer or winter. For a heartier twist, add a tablespoon (or two!) of cream to each bowl before serving. The recipe yields just over 2 quarts. If there's any left over, jar it and freeze it for the day in December when you're dreaming of summer, and needing to remind yourself exactly what it tasted like!
Don't forget the shopping list!
Roasted Spicy Tomato-Basil Soup
5 pounds tomatoes
1/4 cup, plus 2 tablespoons olive oil
1 tablespoon sea salt
1 1/2 teaspoon freshly ground pepper
2 cups chopped yellow onions
6 cloves of garlic, chopped
1/4 teaspoon crushed red pepper flakes
4 cups loosely packed basil leaves
1 teaspoon fresh thyme leaves (dried will work)
4 cups chicken stock (or 4 teaspoon Better Than Bouillon + 4 cups water)
Nutritional information:
Tomatoes: Cancers such as prostate cancer, cervical cancer, colon cancer, rectal cancer, and cancers of the stomach, mouth, pharynx, and esophagus have all been proven to be staved off by high levels of Lycopene.
Basil: Can aid in the treatment of diabetes, respiratory disorders, impotence, and allergies, and infertility. Basil contains cinnamanic acid, a powerful compound proven to enhance circulation, stabilize blood sugar, and improve respiration.
Onions: Fight against bacteria like Salmonella, E. coli, colds, coughs, bacterial infections, angina, breathing problems, poor appetite, cardiovascular disease and tumor growth.
Garlic: It's been considered by many to be an herbal "wonder drug," with a reputation in folklore for preventing everything from the common cold and flu to the Plague!
From one hearty appletite to another, happy cooking!
Photography by heartyappletite ©
