I’m usually not a hoarder.
In all honestly I’m actually the complete opposite. I go on binges where I get rid of things if I’m feeling too cluttered and I only keep things that are extremely sentimental to me.What does this have to do with food?
I’ve been hoarding these tomatoes. I picked them over two weeks ago and I couldn’t bare to use them. I knew that these would be the last of the tomatoes until next summer and I couldn’t bring myself to see them go.
I also knew that unlike the junk that clutters my house, these tomatoes wouldn’t stay around forever. So I waited and waited until I could think of exactly what I wanted to make with my last tomatoes.
I decided on soup. I turned my heat on for the first time last night and I think part of me wanted to create a dish that not only said farewell to the warm days of summer but serve as a welcome to the cooler days of fall.
While most tomato soup recipes call for peeling and seeding the tomatoes, I feel that as long as you are going to puree the soup there is no need to bother. Once the soup is pureed I can’t tell the difference which means I don’t have to waste any tomato.
- 4 cups cherry tomatoes
- 1 head garlic
- 1 tablespoon olive oil
- 1 medium onion
- ½ cup canned garbanzo beans, drained and rinsed
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- salt and pepper
- 2-3 cups veggie broth
- Old bread for croutons
- Olive oil for tossing with bread
- Preheat oven to 400˚.
- Take head of garlic and slice off the top so that the cloves are exposed. Brush generously with olive oil and wrap in aluminum foil. Place whole cherry tomatoes on a baking tray covered with aluminum foil. Place both the garlic and the tomatoes in the oven baking tomatoes for 25-30 minutes until soft and 30-40 minutes for the garlic.
- Once garlic is done, remove from oven and squeeze cloves out. You should have 5-6 decent size cloves of garlic.
- Once tomatoes and garlic are done (or almost done,) and over medium heat, add olive oil in a pot. Dice onions and add to olive oil, cooking until onions are translucent, about 4-5 minutes. Stir in herbs, garbanzo beans, tomatoes, and roasted garlic and continue to cook for another 3-4 minutes. Pour in 2 cups of veggie broth, bring to a boil the reduce to a simmer. Let simmer for 20 minutes.
- While soup is simmering, dice or tear bread into cubes and toss with one to two tablespoons of olive oil. Bake for 10-15 minutes or until bread has dried out and browned. Remove from oven and set aside.
- Once soup has simmered, remove from stove-top and either using an immersion blender or regular blender, puree soup until smooth. If your soup is too thick, return to stove top and add more veggie broth until desired consistency is reached.
- To serve, place handful of homemade croutons in the bottom of a bowl and ladle soup on top. If waiting to serve, let soup cool and store in an airtight container. Store croutons in a plastic bag until ready to use.