Roasted Tomato Garlic Soup with Spring Greens Recipe
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Ingredients
- 1 28 oz. can whole italian tomatoes, preferably san marzano.
- Three cups stock (I used lamb) or water
- As much garlic as you can tolerate (I used about 8 cloves)
- 3 cups mirepoix (I used equal partsdiced carrots, onions, celery, purple cabbage and portobella mushrooms)
- 1 small zucchini in 1/2 inch slices
- 2 handfuls bitter greens (Mustard, broccoli rabe, collard, kale, or even spinach)
- 1/2 cup white wine
- Nice olive oil
- 1 tablespoon fresh basil
- 1/2 tablespoon red pepper flakes
- 1/2 tablespoon lemon zest or 1 tablespoon lemon juice
- Salt, pepper
- Fresh ricotta and toasted crusty bread to serve (I made both the cheese and the bread from scratch)
Tags
- basil
- bread
- broccoli
- cabbage
- carrot
- celery
- cheese
- cookie
- delicious
- fresh
- garlic
- green
- ice
- italian
- lamb
- lemon
- mushroom
- mushrooms
- mustard
- nut
- oil
- olive
- onion
- pepper
- recipe
- red
- roast
- rosemary
- salt
- sauce
- small
- soup
- spinach
- stew
- stock
- summer
- thyme
- toast
- tomato
- tomatoes
- vegetable
- vegetables
- white
- wine
- zucchini
How to make Roasted Tomato Garlic Soup with Spring Greens
Really delicious soup/stew which I adapted from Mark Bittman's recipe. My variant utilizies the produc I have available in the cool, rainy part of the early spring: I have greens and some nice fresh vegetables, but the good summer heirloom tomatoes aren't yet in, so I'm using canned. Takes about 1 hour to make and serves 4.
- Preheat oven to 375 F.
- Slice all of the tomatoes bilaterally. Let most of the liquid run back into the can. Reserve for later use. Peel and smash the garlic.
- Place on cookie sheet, either drizzled with olive oil, covered with a silpat, or both and dust with salt, pepper, and any herbs you'd like (thyme and rosemary work nicely, but don't overdo it)
- Roast in the oven for about 30 mins, flipping once or twice, or until the tomatoes are a little dried out and getting a bit carmelized on the edges.
- When those are getting close to donet, heat a tablespoon of oilive oil in a large, heavy-bottomed saucepan or wok. Saute the mirepoix for about 15 minutes or until everything starts to soften up and get a bit of color. Add the wine and let it cook off.
- Add the stock, the tomatoes, the zucchini, the greens, the basil and another pinch of salt and pepper. Bring to a low boil, then lower heat and simmer for about 20 minutes.
- Add the lemon juice/zest and, if you'd like, a drizzle of olive oil right before serving. Top each bowl with a crumble of fresh ricotta and some black pepper.
“any other seasonal soups?”