Fall has arrived in the Pacific NorthWest, with it gardens are bursting at the seams and temperatures are dropping. It's the perfect time to get reflective and... make soup! If you have more tomatoes than you know what to do with, this is one of the easiest recipes to enjoy their flavor and execute a delicious dinner at the same time.
This recipe was given to me by a dear friend in Ecuador. It is a beautiful country and incredibly abundant, everyone has a garden and fruit trees in their yard. The farmers markets are an incredible opportunity to experiment with unknown fruits and vegetables. This is a simple way to start with fresh produce and if you love this recipe as much as I do, you can ask nicely and Ill give you the one for avocado soup too.
I N G R E D I E N T S
1 clove garlic
1 onion (vidalia or sweet)
salt, pepper & olive oil to taste
optional: basil, dollop creme fraiche or sour cream
Roast the garlic, onion and tomatoes, sprinkled with salt & olive oil, at 350 F until lightly browned. I check every 20-30 minutes and turn once. Place in a blender or Vitamix, then pour into bowls. Dress with crushed basil and creme fraiche or sour cream, salt and pepper. Enjoy!