This is what I call a 2 season soup. What is a 2 season soup you ask? Well it is one that can be made during 2 growing seasons silly.

I love to make this soup in the fall when the nights are chilly and the leaves are changing color. With the cream and the blue cheese crostini it is a perfect way to start a fall dinner or a eving with the family watching a movie.

When heirloom tomatoes come to market, is when this soups seacond season comes into play. Just remove the cream, sub the chicken stock for a bit of water and a crisp white wine and you have a great chilled heirloom tomato soup for a warm summer's night.

Roasted Tomato Soup w/ blue cheese crostini

Printable version of this roasted tomato soup recipe (word doc)

Yield: 8 Servings

Ingredients:

4 lbs tomatoes, halved lengthwise

8 cloves garlic, left unpeeled

3T olive oil

2T red wine vinegar

1 medium onion, finely chopped

1 t fresh oregano, crumbled

2 t sugar

3 T unsalted butter

3 cups free range chicken stock

1/2 cup heavy cream

Salt and black pepper to taste

Crostini

Baugette

Olive oil

Salt

Blue cheese

Instructions:

1. Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over medium low heat, stirring frequently, until onion is translucent, about 5 minutes.
2. Add tomatoes, garlic, and stock and simmer, covered, 30 minutes.
3. Purée soup in batches in a blender or with a hand wand blender.
4. Stir in cream and salt and pepper to taste and simmer 2 minutes.
5. Crostini – drizzle bread with oil & bake at 325° until light brown. Top w/cheese and flash under the broiler until cheese begins to melt.
6. Ladle into soup bowls and serve the crostini on the side.

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