Monday, September 16, 2013

Roasted Tomatoes, Garlic and Mustard Greens Soup

Yum

Soup's on and this week I am taking advantage of the bounty from my vegetable & herb garden. Thyme, tomatoes and mustard greens gathered to make one of my favorite comfort foods ... roasted tomatoes, garlic and mustard greens soup. I start by roasting two type of tomatoes, Romas, because of their meatiness and Camparis for their intensely deep, sweet tomato flavor, along with two garlic heads. After roasting, the tomatoes and garlic are simmered in a vegetable broth with vidalia onions, fresh thyme, and of course, the peppery bite of mustard greens. Comfort food at its best is right here waiting to be ladled into big deep bowls with a big, crusty, toasted baguette for dunking.




Serves 4 - 6

To roast the tomatoes:
Olive oil to drizzle
1 pound of Roma tomatoes
1 pound of Campari tomatoes
2 heads of garlic, cloves separated but not peeled
Salt & pepper to taste

Preheat oven to 350 degrees F

The roasted tomatoes & garlic could
easily be a side dish or a great rustic sauce
served over your favorite pasta
Cut the tomatoes in half. Place them face up on a rimmed baking sheet. Scatter the separated garlic cloves through out the sheet. Drizzle the tomatoes and garlic generously with the olive oil. Salt & pepper to taste. Roast for 45 minutes.

Once cooled remove the skins from the Roma tomatoes, and the garlic cloves. Don't fuss with the Campari tomatoes as they to fall apart during roasting.

This step can be done up to 2 days ahead of soup day.

To make the soup:
2 tablespoons olive oil
2 tablespoons butter
1 large vidalia onion, chopped
1/4 teaspoon red pepper flakes
5 cloves garlic minced
1 quart of vegetable stock
Roasted tomatoes and garlic
28 ounce can of diced tomatoes, including juice
10-15 large mustard greens leaves, roughly chopped
1 teaspoon fresh thyme, minced
1 teaspoon salt
1/4 teaspoon pepper

Heat a deep pot over moderate heat, then add the oil, butter and onion. Cook for 10 minutes, if needed lower heat to keep from burning. Half way through the cooking time add the garlic and red pepper flakes.
Pour in the stock, roasted tomatoes and garlic, including all the juices from the sheet pan, diced tomatoes, greens, salt and pepper.
Bring to a low boil and then drop temperature to low, cover and simmer for 45 minutes to allow the flavors to meld and develop.
Remove several of the Roma tomatoes and greens and set aside. Using an immersion blender or regular blender, run through the soup until smooth. Stir in the Roma tomatoes and green back into the soup.

To serve ladle into deep bowls and top with a generous dollop of crème fraîshe, sour cream or greek yogurt. Accompany with a crusty buttered baguette or your favorite sandwich.  Enjoy!




1 comment:

  1. Looks delicious...all those fresh vegetables...love it!

    ReplyDelete