Soups On

I went to dinner tonight at Claim Jumpers, not my idea of a gourmet meal, so I was pleasantly surprised when I ordered a sort of healthy meal, and it turned out to be way better than average. I started off with the butternut squash soup, then a veggie sandwich that included grilled eggplant, zucchini, portobello mushroom, balsamic vinaigrette, onions, avocado, pesto, and goat cheese on grilled herb bread and a spicy peanut thai slaw.  I felt really proud of myself, since everyone else ordered off the clogged artery menu and chowed down on burgers, fries, spinach dip and so on.

As I was eating my soup, I remembered that my sister called me last month, just as I had finished making a fabulous fresh tomato soup for friends, and I promised that I would put the recipe on my blog.  I hope it isn't too late, Cindy, and you still have some tomatoes left from the summer crop.  If not, Roma tomatoes work really well. 

Roasted Tomato and Fennel Soup

4 Tbs. extra-virgin olive oil

2.5 lbs plum tomatoes, cored, halved lengthwise, and seeded

1 medium fennel bulb (about one pound) cored and cut into medium dice

1 medium yellow onion, cut into medium dice

2 cloves garlic, chopped

Kosher salt and freshly ground pepper

1/2 cup milk (whole or low-fat)

2 tsp. chopped fresh thyme

1/4 cup crumbled goat cheese

Position a rack directly under the broiler element and heat the broiler on high. Cover baking sheet with aluminum foil (preferably non-stick) and add 1 Tbs. of oil.  Arrange tomatoes, cut side down side and drizzle 1 tbs. oil over them.  Broil till the skins are very charred and shrunken, turning as necessary, about 10 minutes.  Let cool and then slip the skins off the tomatoes. Discard the skins.

Heat the remaining 2 tbs of oil in 6 quart pan. Add onions and fennel, stirring frequently until golden about 10 - 15 minutes. Add the garlic the last minute so it doesn't burn. Add the broth and scrape the bottom of the pot to release the browned bits. Add the tomatoes and any juices from the baking sheet. Bring to a simmer over medium-high heat, and cook until the fennel is very tender, about 5 minutes. Puree the soup in blender or food processor.  Put back in pot, and add milk and thyme and heat gently over medium-high heat for five minutes.  Season to taste with salt and pepper. Top each serving with a scattering of the goat cheese.  Makes 5-6 cups and serves 4-6.

Comments

[deborah mori]

Gasp, your meal at ClaimJumper sounds divine! I might have to take the kid there next week!