June 17, 2014

Smoky roasted tomato soup



Bob, one of our favorite regulars, pleaded for this recipe, so here it is!

Chris Anderson in the kitchen came up with this soup last year. It’s smoky and a little creamy. And we’re using Backyard Farms tomatoes from Maine, which are the best tomatoes you can buy this time of year. If you’re making this at home, make sure you roast the tomatoes for longer than you think you should. I use the broiler at home, which takes less than 10 minutes.

If you haven’t tried this soup at Clover, we’ll have it for one more day. Read on for the recipe.


4 pounds Backyard Farms Beefsteak tomatoes
Safflower or other neutral oil
2 large onions, sautéed until caramelized, should yield about 1/4 cup
1 clove garlic
1/3 bunch cilantro
1/2 tablespoon coriander seed
8 cups vegetable stock (make your own! While your tomatoes cook, cover an onion, a celery rib, a carrot, a few peppercorns, and your cilantro stems with 8 cups of water. Bring to a boil, then turn down the heat and simmer until your tomatoes are cooked. Strain stock and you’re ready to use.)
1/2 teaspoon brown chipotle powder (that’s the secret ingredient, Bob!)
1 cup half and half
1/2 raw red bell pepper
1/2 bunch cilantro
1/2 cup sour cream
Red wine vinegar, to taste
Salt, to taste
Sugar, to taste
Slice of pita bread for croutons

1. Cut the tomatoes in half lengthwise, and place them cut side up on a sheet pan. Drizzle safflower oil on top of tomatoes and roast at 400 degrees for 40 minutes until there is nice caramelization on the top of the tomatoes. Let cool.

2. Split your tomatoes, garlic, bell pepper, cilantro, chipotle powder and coriander into two batches. Add the first batch to the blender. Cover with vegetable stock and half and half. Repeat for second batch.

3. Season to taste with red wine vinegar, salt and sugar.

Separate the cilantro leaves from the stems.

Cut pita bread into a small dice. 2-3 pieces should fit on a spoon.

Add a little bit of water to the sour cream and whip. It should be the consistency of yogurt. Drizzle a teaspoon on top of the soup. Top with croutons and a few cilantro leaves.

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