Here’s to a ripe fall recipe from Danielle Steckler of Paper Palate. Find all of the ingredients from your local farmer’s market and serve this soup at your next gathering. For more seasonal recipes from Danielle, including her insanely delicious pumpkin tacos, take a peak at Flutter Magazine Issue 1.
Ingredients
– 3 lbs of very ripe plum tomatoes
– 1 head of garlic
– Olive oil
– Salt
– 1 tsp finely chopped thyme leaves
– 1/4 tsp or more of chili flakes
– 4 cups of veggie broth
Directions
1. Slice tomatoes in half length-wise, lay on a sheet tray cut side up, sprinkle with olive oil and salt and roast for 1 hour at 325 degrees or till they begin to brown on top.
2. Slice the top off the garlic head and top with a little olive oil, wrap tightly in tin foil and roast in oven with tomatoes.
3. Unwrap garlic and peel cloves. Place tomatoes and juices in a food processor with roasted garlic, thyme, chili flakes and veggie broth. Pulse the machine on and off – you want the soup to be chunky so don’t go too far with it. Once you have reached the desired texture, pour the soup into a pot and reduce to thicken, first coming to a boil then reducing to a low heat for about 30 minutes. Remove from heat and season to taste.
Pesto Garnish
– 1 cup of basil leaves
– 1 clove of garlic
– 1/2 cup of olive oil
– 3 tbsp grated Parmesan
– 2 tbsp walnuts
– Zest and juice of a lemon to taste
Puree all of the above, except the lemon zest and juice, in food processor. I like a little acid in my pesto so at the end add a couple rasps of zest and a little squeeze of lemon to taste. Garnish the soup with the pesto.
Enjoy!
Recipe courtesy of Paper Palate | Photo by Nancy Neil
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