Thursday, August 1, 2013

Soup for the soul

Jumping on the soup bandwagon here for stay at home lunches - it's been such a fuss free solution. I always have a stock of fresh veggies either from my delivery or the garden, and a side of cheese and rice crackers are part of my pantry staple these days.
I have been taking it a step further and making chicken stock on a regular basis so I have that stash of nutritional goodness in my fridge ready to go. That's another post on its own but I'll give you a hint - it involves the entire chicken. If in a pinch, trader joe's chicken stock concentrate sachets work pretty well too.
The summer harvest is just getting started with the ripest heirloom tomatoes; just the right blend of tartness and umami for this creamy tomato soup.
Takes just 5 mins prep time with 20 in the oven. That's something you can't really beat when you have a 8-6 back to back meeting day

Creamy tomato soup
Serves 2 appetizers or 1 lunch

4 ea large heirloom tomatoes
5 cloves of garlic
2 tsp olive oil
2 tbsp heavy cream
1 cup chicken broth, hot
Salt to taste

Preheat oven to 425F
Core the tomatoes and place whole side up on a lined baking tray
Drizzle tomatoes with 1 tsp olive oil
On a small piece of foil, place the garlic cloves and remaining 1 tsp olive oil
Fold the foil around the garlic to make a little closed sachet
Place garlic sachet in tomato tray
Roast tomatoes and garlic for 25 mins
Add to tomatoes, garlic and any pan juices to a blender
Combine all other ingredients and blend until smooth
Season to taste and serve immediately

- It makes no sense because iPad spellcheck is dense

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