Roasted Tomato + Fresh Garlic Soup

I spent this morning at Borough Market. I love going on Thursdays - not all the stalls are open, but the Saturday crowds are nowhere to be seen. I went with a mission to procure some lovage, a new herb I fell in love with earlier this week. I was hoping to recreate a carrot + lovage soup that I had at Lumen Cafe, a new social enterprise committed to serving local, seasonal and sustainable food. Unfortunately, my trusty herb man did not have any lovage today! Fingers crossed he has some next week so I can share you the wonders of lovage.

I was a little miffed I didn't get any love-age so I was tempted to grab some lunch and go. At first, I ignored the tomatoes because its just a little to early for them to be any good. But as I walked by, their scent lured me in. If I can smell a tomato from a few feet away, I know that something good must be going on. 

I got a bunch of tomatoes and roasted them in a hot oven (400F) for about 30 minutes till their skins split and their juices started oozing and browning. Then I broiled them for a few minutes to gently char their skin. Before they went in the oven I food-processed parsley, basil, squirt of lemon, salt + pepper, a few cloves of raw garlic, and lots of olive oil to make a loose pesto. Gently toss the tomatoes in this runny pesto before putting in a baking dish. This is a trick I learned from a fellow chef friend of mine and it really gives great flavor to roasted tomatoes. You could eat them like this as a side, but while I had the oven on I decided to roast this fresh garlic as well.

For the fresh garlic - cut the tops off, douse in olive oil and wrap in foil. They were in the oven the entire time the tomatoes were, so about 40 minutes. What comes out is amazing - the garlic turns into a smooth, mellow, paste that can be scooped out and spread on crusty bread, or literally just sprinkled with a touch of salt and eaten plain.

I roasted multiple bulbs. You can literally squeeze all the insides out of the garlic once they cool enough to handle. Some went in the tomato soup and some went on a lovely pugliese bread that I toasted under the broiler after liberally spreading olive oil and sprinkling sea salt over. The tomato soup was simple...just heat up the roasted tomatoes in a soup pan with the roasted fresh garlic and some chicken (or veg) stock. Bring to a boil, then reduce the heat and make smooth with an immersion blender. Season with salt and pepper. Garnish with a bit of raw fresh garlic (it is mild enough to eat raw), parsley, and good olive oil. Serve with roasted fresh garlic bread and little vino. I don't have rules for this goes with red or white - I just drink what tastes good.

If you can't be bothered to make the soup, just smush roasted tomatoes and roasted fresh garlic onto toasted pugliese or similar bread. Just remember add salt and lots of good olive oil. 

Summer is a comin'.

Comments

[Jamie]

Oh delicious! I never take the time to roast either tomatoes nor garlic and what a mistake as roasted both are simply amazing! Thanks for the nudge! Garlicky tomato soup looks wonderful!

[lisa]

This looks LOVELY. I can taste those roasted flavors already. I was just thinking about making a tomato soup to have next week for lunch. I like to have something tasty and homemade for lunch on the days when I go into work. The tomatoes look amazing -- you always manage to make everything look so savory and natural.

[Anniken Mitchell]

Dear Adrienne,
this soup sounds great,i hope you and I can go to that market together when i come in June.
Much love, Anniken

[Daily Spud]

I adore roasted garlic and you have now reminded me that I should roast tomatoes more often too - when good tomatoes come around, I will.

As for lovage, will be interested to see what you do with it. I really like lovage seeds (or ajwain - I'm somewhat confused as to whether it's exactly the same thing as lovage, though it gets labelled as such). I roast partially softened, dried broad beans in olive oil, salt and lovage seeds for a very more-ish snack.

[Pippa]

Looks delicious, I love slow roasted garlic it so deliciously sweet and gooey!

[Katie @ cozydelicious]

Amazing fresh tomatoes are totally the sign of summer for me. This soup looks amazing! And perfect for summer lunch. Yum!

[Lori]

I really enjoy the weekday market as well. We went to ours this past Saturday and while there is a ton available, you can barely move for the families around. A good thing for the market and families, but a frustrating shopping experiences.

This sounds wonderful. I'm such a fan of tomato soup. I haven't done much tomato roasting though so I'm definitely going to try this. They are beginning to pop up at our Farmer's Markets now.

[gastroanthropologist]

Jamie - Tomatoes and garlic seem to both be so great raw, cooked, or roasted. Roasting them does take time, but its so easy to do and so worth it!

Lisa - This soup is great chilled as well so perfect for lunch or a picnic...

Anniken - Yes, we will definitely take a trip to Borough Market. A must when visiting London.

Daily Spud - I am unfamiliar with lovage but it tastes so good and I hear it does wonders in the garden for protecting your other plants. I've never seen lovage seeds (or ajwain), but I've recently made an the acquaintance of a spice expert so I will try to find out more.

Pippa - I know, isn't it? Just a mush of deliciousness. So worth the garlic breath =).

Katie - I know when some of the tomatoes spilt from the heat of the sun I'm in heaven.

Lori - Borough Market is like trying to weave through a packed rock concert on a Saturday. It's nice to escape to the market during the week - especially because the purveyors have more time to chat about what they love to produce and sell.

[OysterCulture]

There was a time when I hated tomato soup - uh Campbell's - blegh - unnatural and sweet! But, I've now sampled the good stuff, and you have me craving what I'm missing with this recipe. Have not seen too many good tomatoes yet, but I know what I am going to do as soon as I get my hands on some.

[Sophie]

What a marvellous, tasty & well garlicked soup!

yummmmmmmm!

[valentina]

Adrienne, I love this post. The tip about the pesto on the tomatoes have really made me wonder what it will taste like in the mouth. And the tomatoes can be used up in so many ways. so versatile.I can get quite obsessive with a good thing and if the tomates turn as I suspect they will, i can see myself having them in my garden with some lovely toasted soda bread, and a nice glass of wine. There is nothing like simple and tasty food.

[gastroanthropologist]

Valentina - Yes, the pesto roasted tomatoes are delicious slathered all over toasted bread. Like you said, simple food is often the most delicious food.