Kimi came over for dinner last night. And to make things easy for myself in the kitchen, I made a pot of soup and sandwiches as our meal. I saw some nicely ripe heirloom tomatoes at the market so I decided to make roasted heirloom tomato soup and turkey cheese sandwich with fig chutney. The sandwich was a nice dunker for my soup.
- 3 pounds of heirloom tomatoes, sliced 3/4″ thick
- 1 large sweet onion, roughly chopped and divided: half roasted half sautéed
- 4 cloves of garlic, leave whole
- 1 jalapeno pepper cut in half, seeded
- a few sprigs of fresh thyme
- olive oil to coat
- 1 dried bay leaf
- 1 1/2 teaspoons of sugar
- 2 teaspoons of tomato paste
- 1/2 cup of dry white wine (I used a Sauvignon Blanc)
- 4 cups of low sodium chicken stock
- salt and pepper to season
- heavy cream to slightly blush the soup
- crème fraîche for dolloping
Preheat the oven to 400 degrees F.
In a large pan, add tomatoes, onion, garlic, jalapeno pepper, thyme, salt, and olive oil. Mix them well by hand. Put the pan in the oven and cook for 20 minutes.
In a large soup pot sauté the other half of the onion in olive oil with the bay leaf and sugar. Season with salt and pepper. Once the onion becomes translucent, add tomato paste, stir it around and add the white wine. When the tomatoes are ready, add everything into the soup pot and then add chicken stock. Let the soup come to a boil and then simmer in low heat for 30 minutes. Once the soup is ready, pull out the bay leaf and the thyme stems. Puree the soup with an immersion blender until smooth. Blush the soup with heavy cream and stir. At this point, you are ready to serve the soup with a dollop of crème fraîche.