This dish is the perfect bridge between end-of-summer tomatoes and the heartier flavors of fall. Like most soups it can be made ahead and held in the fridge, or frozen for longer storage.
Pesto Drizzle | ||
1/4 | cup | pesto |
1–2 | tablespoon | extra virgin olive oil |
Soup | ||
10 | Roma tomatoes, halved and cored* | |
3 | tablespoons | olive oil, divided |
~ | salt | |
~ | freshly ground black pepper | |
6 | large | carrots, cut into large sections** |
1 | tablespoon | butter |
1 | tablespoon | olive oil |
1 | large | red onion, minced |
1 | teaspoon | crushed garlic |
8 | cups | chicken stock |
1/2 | teaspoon | salt |
1/2 | teaspoon | freshly ground black pepper |
. *Equals approximately two pounds of tomatoes.**Equals approximately one pound of carrots.
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Pesto Drizzle
- Thin the pesto with the olive oil to achieve a drizzling consistency. Set aside.
Soup
Pre-heat oven to 450 degrees
- Place the tomatoes on a baking sheet and sprinkle with olive oil, salt, and pepper. Toss to coat and place on one half of a baking sheet.
- Repeat the as above with the carrots and place them on the other half of the baking sheet.
- Roast the vegetables for 10 minutes, then flip the tomatoes over and roast for 10 minutes more. Remove the tomatoes to a platter.
- Flip the carrots over and return them to the oven for 10–15 minutes more, until they soften and begin to turn golden brown.
- While the vegetables roast, place a heavy-bottomed saucepan over a medium high heat and bring the butter and olive oil to a sizzle.
- Add the onions and cook, stirring occasionally, until they soften and caramelize to a golden brown—approximately five minutes; adjust the heat as necessary to prevent burning.
- Add the garlic, cook for one minute, and remove the saucepan from the heat. Set aside.
- Combine the roasted vegetables, onion and garlic in a food mill or blender and puree until smooth.
- Place the puree in a saucepan with the chicken stock and season with salt and pepper. Bring to a simmer and adjust seasonings as needed.
- Ladle the soup into bowls, drizzle the pesto over the top, and serve immediately.