Rustic Roasted Tomato Soup

Tomato season isn't over yet, folks!  It may officially be the start of the Fall season, but locally-grown heirloom tomatoes are still filling the produce shelves (and, thankfully, arriving by the bagful in our CSA share!).  We won't have these bright, meaty, wonderful fruits much longer, so now is the time to get your fill while they are still here!

To make the soup, I generously coated the tomatoes with olive oil and roasted them until the skins started to split and the flesh softened.  This not only makes them quick and easy to peel but it also adds an extra depth of flavor to the dish.  I also used plenty of little Colorado-grown butterball potatoes, unpeeled.  I like the extra flavor and texture that the potato skin gives to the soup, but if you want a less "rustic" version you can use peeled potatoes.  I served this alongside an onion bagel with a mixture of shredded, fresh mozzarella and Fruition Farms sheep's milk ricotta (one of my absolute favorite locally-made cheeses and a must-try ingredient available at Marczyk Fine Foods).  The whole thing was melted and toasted under the broiler and then topped with a little extra parsley.  Now that's a "grilled cheese and tomato soup" meal that I can get behind!



Rustic Roasted Tomato Soup
serves 6

2 1/2 lbs heirloom tomatoes
8 cloves garlic, unpeeled
2 T olive oil, plus more for roasting
1 yellow onion, diced
1 1/2 lbs small potatoes (fingerling, butterball, etc.)
2 jalapenos, minced
2 T tomato paste
2 cups vegetable stock
1/4 cup fresh parsley, chopped
salt and pepper, to taste

Heat oven to 425.  Generously coat tomatoes and garlic cloves with olive oil and arrange on a baking sheet.  Roast until tomatoes soften and skins lightly brown, about 20 minutes.  Remove from oven and allow to cool until they are ready to handle.  Gently peel the skin from each tomato and squeeze the garlic cloves from their skins.  Set aside.

Meanwhile, heat a large pot over medium-high and add olive oil.  Add onions and saute until they soften, about 5 minutes.  Add potatoes and jalapenos and cook another minute.  Add tomato paste, stock, peeled tomatoes and garlic cloves and bring soup to a boil.  Reduce to a simmer and cook until potatoes are very tender, about 30 minutes.  Use a potato masher (or a food processor, if desired) to break apart the potatoes and tomatoes until a thick, chunky mixture results.  Generously season with salt and pepper and serve hot, topping each serving with a little of the fresh parsley.