Well I knew it wouldn’t take long for someone to come at me screaming “SOUP!” Sho ‘nuf I got a text from NYC’s newest transplant – J Melt – not one hour ago insisting Nummy get on top of it. I agree it is sheer blasphemy that a soup addict like myself has overlooked this category but The Chef and I have the same problem: soup is often a taste-and-toss experiment, so it’s hard to put a recipe down on paper (or “on blog” as it would be here).
Nonetheless, he’s rustled one up, and it happens to be my favorite. I forced him to make this the first time he ever cooked for me despite the fact that it was 98 degrees outside, and I ate every bit of it. Nothing says “first date” like tomato soup and red wine during a Memphis summer. I’ll tell you what I told him:
Soup knows knows season so you best learn to love it.
2 1/2 pounds of tomatoes
5 garlic cloves, peeled
2 small onions, sliced
1/2 cup olive oil
salt and black pepper to taste
1 quart chicken stock
3/4 cup of heavy cream
Chopped parsley, basil, and thyme (small amount of each)
- Preheat the oven to 450
- Wash, core, and cut tomatoes in half.
- Spread tomatoes, onions, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast until caramelized, about 30 minutes. (This is the step that makes the nummies super-nummy, so don’t be skipping.)
- Let the veggies cool, and add them to the food processor. (You can also use an immersion blender if you’re fancy like that.)
- Once pureed, add to a stock pot. Add chicken stock and bring soup to a boil, them simmer for 20 minutes.
- Add cream and fresh herbs. Bring to a boil once more and it’s DONE.
To bring the fancy, The Chef likes to garnish with crumbled goat cheese, croutons and basil. For this recipe, fancy=yummy, so don’t skip the trimmins.