This is THE most delicious tomato soup I’ve ever tasted! I am fortunate to have fresh, home-grown organic tomatoes from my garden, but if you don’t have access to farm fresh, use tomatoes from your grocery store. Try a variety of heirloom tomatoes of different colors and sizes, but I would mix the heirlooms with regular vine-ripened tomatoes and cherry tomatoes.
The first step is roasting the tomatoes with onions, garlic, olive oil, salt and pepper. Follow the recipe directions for roasting. You will not believe the aroma that will fill your kitchen while this tomatoes mixture is roasting.
After roasting, use a rubber spatula to scrape the tomato mixture and the carmelized bits into a soup pot. Continue to follow recipe directions.
Tip: I used the emulsifier, as the recipe suggests; however, since the emulsifier doesn’t puree the soup, there are bits of tomato skin, which some may not like. The next time I make it, I am going to try pureeing the soup in a blender. Caution: When you are blending hot liquids, take off the center of the blender lid and place a dishtowel on top while blending to avoid being burned by the hot soup. View the full recipe by Tyler Florence.
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