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...

Menu:
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.

Summer/Fall Smash-up: Summer Squash and Corn Chowder

Using end of summer produce to create a tummy-warming chowder is a great way to quell those "I'm ready for Fall but it's still ninety-plus degrees outside" cravings. So crank down the AC, pull out a scarf and celebrate soup! Cooking Light does it right with a veggie based creation with notes of smoky bacon and melty cheddar.
I recommend buying high quality, applewood-smoked bacon. It's intense flavor will shine in the background of this chowder.

Event: I WANT FALL! (But it's so darn hot...)
Menu: 
Summer Squash and Corn Chowder
Tomato Bruschetta


For the Soup:

Ingredients

• 2  slices applewood-smoked bacon
• 3/4  cup  sliced green onions, divided
• 1/4  cup  chopped celery
• 1  pound  yellow summer squash, chopped
• 1  pound  frozen white and yellow baby corn kernels, thawed and divided
• 2 1/4  cups  1% low-fat milk, divided
• 1  teaspoon  chopped fresh thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  salt
• 1/4  cup  (1 ounce) shredded extra-sharp cheddar cheese

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.

2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

For the tomato bruschetta:

PH oven to 425 degrees. Arrange 12 thin baguette slices on a baking sheet; bake at 425 for 6 mins or until toasted. Rub toasts with cut sides of halved garlic clove. Combine 1/2 c halved cherry or grape tomatoes, 2 tsp chopped fresh basil, 1 1/2 tsp olive oil, 1 tsp balsamic vinegar and 1/8 tsp kosher salt; top toasts with tomato mixture. 

YUM!