Roasted heirloom roma tomato & fresh herb soup crafted with buttery pine nuts, parmesan, creme fraiche, a garden of coarse seasoning & toasted wholegrain sourdough croutons. A twist on one of my favorite soul-soothing fall recipes, learned while working in the old world kitchens of Baja, Mexico. Elementary and simplistic in preparation, yet complex, deep and rich in flavor.
This soup starts with a base of sliced heirloom tomatoes, red onion and smashed cloves of garlic, all roasted over a bed of oregano, thyme, basil, rosemary, parsely, sage and flowering chives, then drizzled with a rich and robust olive oil, dusted with 2 pinches of sugar and dried cayenne pepper, then topped with a handful of pine nuts, and seasoned liberally with coarsely ground sea salt and black peppercorns.
Roasted in a woodfire oven at 400F until the tomatoes begin to char and the onions caramelize. After resting for 5 minutes, spoon all contents of the pan, including juices, oils, seasonings and carbonized bits into a blender (or food processor), with parmesan cheese, chicken stock, milk and a quarter-cup of cream. Pulse and blend for one minute.
To plate, spoon the soup into a bowl and garnish with a dollop of creme fraishe, toasted pine nuts, fresh herbs, and roasted sourdough croutons. Season additionally, to taste, and serve. ¡Salud!
- 3 pounds heirloom roma tomatoes, sliced
- 2 red onions, thinly sliced
- 6 cloves garlic, peeled and smashed
- 1 large handful of toasted pine nuts, plus additional for garnish
- Sprigs of fresh basil, oregano, rosemary, sage, and thyme
- 6-8 stalks of flowering chives
- 2 bay leaves
- ½ cup of olive oil
- 2 pinches of sugar and dried ground cayenne pepper
- Coarsely ground sea salt and black peppercorn, to taste
- ¾ cup parmesan cheese
- 1 cups sodium-free chicken stock
- ⅓ cup milk
- ¼ cup heavy cream
- To garnish:
- Creme fraiche
- Fresh herbs
- Sourdough croutons
- Preheat oven to 400F.
- Slice tomatoes, onions, and smashed garlic, then layer evenly across a roasting pan lined with a bed of fresh herbs and flowering chives. Drizzle with olive oil, dust with 2 pinches of sugar and dried cayenne pepper, top with a large handful of pine nuts, and season liberally with sea salt and black peppercorns.
- Roast in the oven, uncovered, until tomatoes begin to char and onions caramelize, approximately 30 minutes. Remove from oven and rest for 5 minutes. Separate rosemary and thyme leaves from their sprigs, discarding the sprigs. Spoon contents of the pan, including juices, oils, seasonings and carbonized bits into a blender (or food processor). Add Parmesan cheese, chicken stock, milk and a quarter-cup of cream. Toss back in rosemary and thyme leaves. Pulse, then blend on high for one minute, or until desired consistency achieved.
- To plate, spoon soup into a bowl, garnish with a dollop of creme fraishe, toasted pine nuts, fresh herbs, and roasted sourdough croutons. Season additionally, to taste, and serve.