Even meat lovers need our fair balance of vegetables. A vegan friend of mine influences me to meet him half way and at least cook vegetarian every once in a while. I was obsessed with tomato soup one day and came across these large green onions with bulbs that resembles something between a scallion and a leek, so I figured I would make it “vegetarian day”.
This version of tomato soup is extremely basic and relies on the less intense roasted garlic and spring onions pave the way for you to enjoy a fresh tomato flavor without the need for any type of added stock. Be sure to use the smaller, more flavorful and juicer vine tomatoes and absolutely avoid the mainstream, more robust beefsteak tomatoes for this recipe. And if you’re like me and usually really want some kind of protein, this can also be enjoyed with a poached egg thrown in.
- 14 vine tomatoes
- olive oil
- 1 bulb garlic (about 8 to 10 cloves)
- 3 stalks spring onions
- 1 bay leaf
- 8-10 sprigs thyme
- 3 teaspoons kosher salt
- 1/4 cup heavy cream
- Fill a large pot half way with salted water and bring to a boil over high heat. With a paring knife, cut an “x” in the bottom of the tomatoes. Once water is boiling gently place tomatoes in boiling water until skins start to separate from the flesh, about 20 minutes. Remove from heat, and set aside to cool in a colander.
- Meanwhile, pre-heat toaster oven to 350 degrees. Peel outer loose husk of garlic and slice pff upper 1/3 of garlic bulb. Coat garlic bulb with olive oil, sprinkle with salt, and roast until cloves are cooked through and top is browned, about 20 minutes. Once cool, remove each garlic clove from the bulb with a butter knife and set aside.
- Finely chop spring onions crosswise. Tie thyme sprigs with kitchen twine. In a large pot over medium heat, sauté roasted garlic, spring onions, bay leaf, thyme and salt in 1/4 cup of olive oil. Stir occasionally.
- Peel skins from cooled tomatoes and use a paring knife to remove the cores. Pulse peeled tomatoes in a food processor until desired soup texture.
- Add tomatoes and heavy cream to the mixture, stir thoroughly. Simmer for half an hour, stirring frequently.
- Temporarily remove bay leaf and gently slide the thyme sprigs between 2 fingers to release only the leaves into the soup. Pulse soup in food processor or blender until desired texture is achieved and return soup and bay leaf to simmer for another 30 minutes, stirring frequently.
- As always, soup is best after allowed to sit for a while, preferably overnight.
Yield: 4 to 6 servings