Sunday, September 19, 2010

Cream of Roasted Tomato Soup: A Food52 Recipe

So, false alarm, the busy, busy boy is still napping. And who could blame him? It's a dark, rainy afternoon. I'm dreaming of tonight's creamy roasted tomato soup and thought I'd pre-post the recipe and rev your salivary glands as well.
It's from Food52's collection. Check out their blog/store/email blasts and prepare to be wowed.
If this kid doesn't wake up soon, I won't have time to make the soup! I'll type loudly...

Cream of Roasted Tomato Soup
Minute Steaks with Basil Butter
Roasted Brussels Sprouts
For the Cream of Roasted Tomato Soup:
Serves 4
  • 8 medium beefsteak tomatoes, cored and quartered 
  • 4 cloves garlic 
  • 1/ 4 cup olive oil, plus more for the tomatoes 
  • Salt 
  • 1 sprig rosemary 
  • 3 sprigs thyme 
  • 6 tablespoons heavy cream 
  • Sugar, if needed 
  • Coarsely ground black pepper 
  • 4 thick slices country bread, toasted and brushed with olive oil, for serving
1. Heat the oven to 375 degrees and line a rimmed baking sheet with foil. Lay the tomatoes cut-side down. Add the garlic cloves (with skins on). Sprinkle with olive oil and season with salt. Roast until the tomatoes are soft and caramelized, about 1 hour. Remove from the oven and let cool.
2. Add the ¼ cup olive oil, the rosemary and thyme to a small saucepan and place over low heat. Let warm until you begin smelling the herbs, about 10 minutes. Remove from the heat and let cool.
3. Peel the tomatoes and add the pulp and juices to a soup pan. Squeeze the garlic from its skin and add it to the pan. Place the pan over medium heat, and begin mashing the tomatoes with a potato masher until it’s pulpy, but not chunky (if you prefer to use a food processor, go ahead – just make sure you leave it pulpy). When the mixture is hot but not boiling, stir in the cream. Season to taste with salt. Add a pinch of sugar, if needed. Ladle into bowls and season with pepper. Sprinkle a little herb oil on top of the soup. Pass the toasts at the table.
For the steaks:
1 sirloin or thin-cut new york strip steak per person
coarse sea salt and black pepper
1 tbsp butter and 2 tbsp olive oil
Heat a large skillet over very high heat. Add butter and oil to pan. Pat steaks dry. Sprinkle with salt and pepper. Add steaks to pan. Cook 2-3 minutes per side, until desired doneness.
For the brussels sprouts:
1 lb brussels sprouts, trimmed and halved, if large
3 tbsp olive oil
coarse salt and black pepper
Toss brussels sprouts in olive oil and sprinkle with salt and pepper. If roasting tomatoes for soup, roast brussels sprouts at same time. (375degrees for about 25-30mins.) Quick fix: Use frozen brussels sprouts. Thaw in microwave, season, and roast at 425 for 15 mins or until slightly golden/crisp on edges.

1 comment:

  1. Forgot the basil butter! Easy-peasy: Soften 1/2 stick of unsalted butter. Carefully fold in 2 tbsp chopped fresh basil, 1/4 tsp salt, 1/8 tsp black pepper. Wrap in waxed or parchment paper and refrigerate. Fabulous atop a hot-off-the-grill steak, chicken breast, or your favorite steamed veggie.