Roasted Early Girl Tomato Soup
Source: David Little, Little Organic Farm
This recipe was demonstrated for CUESA’s Market to Table program on February 17, 2018.
Makes 6-8 servings
1 tablespoon olive oil
2 medium yellow onions, peeled & diced
Small handful garlic cloves, peeled & chopped
1 large Ziploc bag roasted Early Girl tomatoes, defrosted (about 40 tomatoes; see recipe below)
Salt and pepper to taste
Crème fraiche, for garnishing
In a medium-large, heavy-bottom soup pot, heat olive oil over medium heat briefly before adding diced onion and chopped garlic. Sauté onion and garlic until they start to brown, about 6-8 minutes, stirring occasionally. Add tomatoes and cook for about 10 minutes, until the flavor of the onion and garlic are infused into the tomatoes. Remove from heat and blend thoroughly with an immersion blender. Season to taste and serve, garnished with a drizzle of crème fraiche.