ROASTED CREAM OF TOMATO GARLIC SOUP AND BARGAIN BASEMENT FINDS


SCALE – OLD SCHOOL “KITCHEN QUEEN”
Back in the day when I was about 10, we had a major Department store that had a big sign at the escalator, saying  "Bargain Basement".  This was where you could find, clothing, shoes, housewares, tools, equipment etc. at incredibly reduced prices.  Growing up in a household with 8 children, my Mom would often head to this department.
I guess my Mom's search for bargains rubbed off.  I found this old school Kitchen Queen scale at a thrift store - six bucks!  And it works great.  It shows weight by grams, ounces and pounds.  It has a nice sized platform and can hold up to 25 lbs.  At the back of the scale is a dial you use to re-adjust the weight once you have placed your bowl or plate onto it.
As mentioned previously, we also had the last day of our Farmer's Market down the street from where we live.  I bought some gorgeous produce, including this ginormous tomato.  Can you believe it weighs 1 and 1/4  pounds?

Here is another view, this is seriously one big tomato!

Well, there was also a big bowl of the last of our garden tomatoes sitting on the counter, so Roasted Tomato Soup it was to be. Plus, this was a super easy recipe!  For this recipe it definitely is better with homemade Chicken Stock.

4 cups tomatoes - chopped into 1 inch pieces
1/2 a large onion,chopped into chunk size pieces
8 garlic cloves, skin on
Olive Oil
Salt and Pepper
1 sprig fresh Rosemary
3 cups homemade chicken stock
1/2 cup SCD cream - this is a great recipe you can find at Heal Balance Live
(or if you can have regular cream use a whole cream)
1 Bay leaf
salt and pepper

Place the tomatoes, onion, garlic, rosemary into a roasting pan, drizzle with olive oil, salt and pepper.  Roast tomatoes in a preheated 350 degree oven, roasting for 1 hour, tossing occasionally.  Once cooled, squeeze out the garlic, discarding the skins, and remove the stem from the Rosemary.  With a whisk, scrape up any of that golden deliciousness in the pan, then transfer to a food processor, blending to a puree.  Pour the chicken stock into a pot, adding in the pureed tomato and garlic, Bay leaf, salt and pepper, and bring to a light simmer, about 10 minutes. Remove the Bay leaf, stir in the 1/2 cup of SCD cream, just to heat through. So easy, super flavorful, and with the SCD cream - heaven.

Ina Gawne
author

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October 15, 2010
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