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August 21, 2013 / amberwoodterracechiro

CSA Week 12: Roasted Tomato Soup

tomato soup

What are you going to do with all those tomatoes?!  Well, you could stuff them, you could make salsa, you could make tomato sauce, you could make tomato soup….

Week 12 Bounty: (I was in a post-workout delirium, so I can’t remember everything exactly)

13 tomatoes

6 purple potatoes

3 leeks

2 turnips

2 beets

5 okra

bunch of kale

bunch of chard

garlic bulb

2 bell peppers




11 cucumbers…ugh

2 squash

I think that’s it, but not for sure.  I was able to exchange a couple things so I have more turnips, no beets, and LOTS of okra!   That means another round of gumbo….perhaps fried okra.

Simple Roasted Tomato Soup


2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)

6 cloves garlic, peeled

3 leeks, sliced

1/2 cup heat-safe oil, like coconut

Salt and freshly ground black pepper

1 quart chicken or vegetable stock

2 bay leaves

4 tablespoons grass-fed butter


Wash, core and cut the tomatoes into halves. (You don’t need to do this with cherry or grape tomatoes. Just roast them whole.) Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of heat-safe oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized and dark brown on the edges.

Remove roasted tomatoes, garlic and leeks from the oven and transfer to a large pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.

Return soup to low heat and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper.

Serve with a swirl of pesto

Lightly adapted from Tyler Florence and Perry’s Plate


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