Ottawa Eco Fair

Jacqueline Cooks Soup!

This past weekend Jacqueline from the Red Apron was the featured Chef at the Ottawa Eco Fair.  This event celebrates green living ideas, products and services.  While there Jacqueline prepared an Heirloom Tomato Soup using heirloom tomatoes that we purchased from Bryson Farms.  This simple soup is a taste of summer, and we will be preparing a similar soup next week at Bonappetit!

Many people asked Jacqueline for the recipe, so by popular demand!

Roasted Garlic and Heirloom Tomato Soup

1 large or two small head garlic
3 cloves garlic, minced
2 tbsp olive oil
2 large onions, sliced
8 cups tomatoes, fresh or frozen, skins removed.  You can also use canned tomatoes, but the quality is very important!
1/2 cup red wine
salt
2 tbsp balsamic vinegar
1 tsp sugar
1/2 cup whipping cream or cashew cream – See note (optional, but scrumptious)
fresh basil, parsley and chives, finely chopped

Roast garlic by wrapping it in foil and baking it a 350 oven for 35-40 minutes, until very soft.  Cut off the top and squeeze the garlic out into a bowl.  Heat the olive oil at med high, and when shimmery, add onions and 1/2 tsp of salt.  Saute onions, stirring every minute or so, until they are brown and very soft. Add minced garlic and cook another two minutes on medium, stirring constantly. Add wine and stir to scrape up the caramel from the onions.  Cook one more minute.

Add tomatoes,balsamic and sugar and a bit more salt, and heat through. Use the hand blender to blend until smooth or put it in the food processor. If it’s thick,  add a little stock or water.  Adjust seasoning. Add cream or cashew cream, and heat through to serving temperature.  Serve garnished with a generous portion of minced herbs.

Note:  To make cashew cream, blend raw cashews with the same quantity of  water in blender until it resembles cream.

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