Tomorrow is the official start of fall, so today is the last ‘official’ day for summer tomatoes. A wonderful use for these vine-ripened beauties is in tomato soup. This is a simple recipe with just a handful of ingredients.
- 6 – 8 Large Tomatoes halved (ripe and juicy)
- 1 Sweet Onion quartered
- 3-4 Tbs Olive Oil
- 1 – 2 Tbs Thyme (fresh)
- 1 Clove Garlic
- ½ – 1 Habanero Pepper chopped
- 1 Cup Milk (whole)
- ½ Cup Basil Pesto (optional)
- Salt and Pepper to taste
Heat oven to 400.
This is where your personal preference determines the way this recipe is made. I like to use two roasting pans. I put the tomatoes, garlic, thyme, and half the olive oil in one pan, and the onion, habanero, and rest of the olive oil in the other. Roast all the vegetables for about thirty minutes. This way I can run the tomatoes through a food mill to remove seeds and skins. Then I place everything back together in a food processor and blend, adding the milk while processing.
Before serving, mix in the pesto while reheating the soup on the range.