Roasted Tomato Garlic Soup with Spring Greens Recipe

Roasted Tomato Garlic Soup with Spring Greens

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  • 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)

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.

  1. Preheat oven to 375 F.
  2. 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.
  3. 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)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Question from the Chef

“any other seasonal soups?”

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