Just after I hauled in our first tomatoes and onions of the season from the garden, I caught this simple recipe for roasted heirloom tomato soup at HartkeisOnline.com. We had already harvested and dried our garlic a month ago, so we are all set to prepare this soup and store extra in the freezer. Sea salt, peppercorns and olive oil is all the other stuff you will need.
We are going vary the recipe by using some basil and rosemary. Another thing I want to try is creaming it with fresh, raw cream while it is steaming on the stove prior to serving.
The recipe is compliments of Andrea Milstein, the founder of Cooking With An ´Accent. Inspired by her years of living in Europe, Asia, and the U.S. Andrea is an active member of The Weston A. Price Foundation. Visit her Cooking with an Accent website.