Roasted Cream of Tomato Soup

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Roasted Roma
You made a farmer other than Farmer Rob very happy this summer!  I tagged along on Rob’s weekly Osoyoos trip to pick up our orchard apples and collect tomatoes, pears and plums from other local farmers.  I had the pleasure of meeting Roy Avila, one of the Oliver tomato growers we purchase from, and Roy expressed deep gratitude at being able to sell his sun-kissed field tomatoes to markets such as ours rather than being forced to sell to a produce wholesaler.  He knows that our customers appreciate the value of locally grown produce and can overlook the occasional blemish on Mother Nature’s products.  His calloused, dirt-stained hands held up three beautiful red tomatoes, all of which would have been rejected and dumped by a produce wholesaler, their only sins being a small black spot, a not-quite perfectly round shape, and a small split in the crown.  I know that the food wastage problem our North American society has created because of our demand for perfect looking food upsets you as much as it does me.  Thank you for embracing the not-so-perfectly shaped fruits and veggies, for being willing to cut out the occasional blemish, for enjoying our unwaxed orchard apples, but mostly, deep gratitude for supporting our farm, and so many hard-working and dedicated BC farmers like Roy through your visits to Lepp Farm Market.  

 

Ingredients

6 large beefsteak tomatoes, about 2 lbs. (I like to use beefsteak tomatoes for soup rather than Romas,  as they’re juicier)

2 large carrots

1 large onion, sweet Okanagan field or Walla Walla, if possible.  

2 large cloves garlic, left in skin

⅓ cup olive oil

4 slices Lepp’s Double Smoked Bacon, chopped into ½ inch pieces

½ tsp. smoked paprika

3 Tbsp. tomato paste (this is where it’s handy to have a tube of tomato paste!)

2 sprigs thyme

1 bay leaf

4 cups Lepp’s Chicken Stock

1/2 cup whipping cream

salt and freshly ground pepper, to taste

croutons, snipped chives, creme fraiche for garnish

Method

Core and cut tomatoes in half.  Remove as much of the root pieces of the onion as you can, but leave stem intact.  Remove outer layer.   Cut into 4 pieces, cutting from top to bottom (this way the onion doesn’t fall apart when you cut it).  Chop carrots into 2 inch pieces.
Place all vegetables into a roasting pan, big enough to hold in a single layer and toss with olive oil.  Sprinkle with 1 tsp. kosher salt and a few grinds of pepper.  Place tomatoes cut side down in the pan, and roast for 1 hour at 350 degrees.  When veggies are cooked and cool enough to handle, pinch the tomato skins with your fingers,  they should just slip off, and discard.   Heat a pot big enough to cook the soup in, and saute the bacon until crispy.  Discard as much of the bacon fat as you like, and add the smoked paprika and tomato paste, stirring to cook for 3 minutes.  This gives the spice and paste a chance to develop a richer flavor.  Now add the skinned tomatoes, carrots, onion pieces (discard any pieces that are black and chop off the stem end, if still attached).  Squeeze the garlic out of the skins, and add to the mixture.  Add stock, thyme, bay leaf, salt and pepper to taste, and simmer for 30 minutes.  Remove from heat and discard bay leaf and thyme stems.  By now the thyme leaves should have fallen off into the soup and you should only be left with woody stems.  If not, remove from soup and strip off leaves when cool enough to handle.  Add the leaves back into the soup, and discard the woody stems.
Remove from heat.  In batches, puree soup in a blender or food processor.  Remember to take the clear piece out of the blender lid to allow the hot steam to escape, cover with a tea towel to avoid splattering!  Return pureed soup to pot, and add salt and pepper to taste.  Add ½ cup whipping cream.  Reheat gently.
Serves 4-6