I told you I'd get back to tomatoes. I said that last week as a matter of fact, I was blabbing on about fall and apples while this huge platter of tomatoes was staring me in the face.
They just sat there looking all pretty, and every morning when I woke up it seems as if they had multiplied. "Did I sleep walk into the garden last night and pick tomatoes?" I'd wonder. I know my husband hadn't added to the ever-growing tomato pile. After scolding him one time earlier this summer for picking a not perfectly ripe tomato, he hasn't gone within 10 feet of the garden.
Last week I suggested he add some chard to the tomato juice he was making and he asked me if we had any. You would understand how ridiculous this question was if you saw the forest of chard we have growing in our garden. He knew perfectly well we have enough chard for every Italian in Calabria he was just afraid I might berate him for picking it wrong.....and maybe just a teensy bit lazy. I'll admit I am a little protective of my precious vegetables, but come on now fella.
I remembered this glorious soup I had made from my dear friend Regan's blog, The Creamline. Hers didn't have tomatoes, but was this rich amalgam of roasted garlic, potatoes, and kale and I could see tomatoes getting along real well with those three.
Yep, it was good. You could add some cream at the end if you want, that would not be sucky. I'm pretty sure Regan even started the whole thing out with bacon...also, not sucky.
Roasted Garlic-Tomato Soup with Chard
Adapted from The Creamline
Makes 4-6 serving
1 head garlic
1/4 cup olive oil
1 onion, chopped
4 medium potatoes (about 1 1/2 pounds), peeled and chopped
4-5 large tomatoes (about 2 pounds), chopped
4-6 cups chicken stock
3 packed cups chopped chard leaves (about 6 ounces)
pesto for garnish, optional
Heat oven to 400°F. Slice off the top quarter of the head of garlic, place on a piece of foil and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and wrap foil around to cover completely. Roast until the cloves are very soft, about 45 minutes. Remove from oven, let cool, then pop the cloves out of the skin.
Heat remaining oil in a large soup pot over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are soft and beginning to brown. Add potatoes and stir to coat in oil. Season again and add tomatoes, roasted garlic, and stock (start with four cups and add more later if it seems too thick).
Bring to a boil, then reduce heat and simmer until potatoes are tender. Add chard and cook for another 15 minutes or so until chard is really tender. Blend soup as smooth as you like it, add more stock if it seems thick and season with more salt and pepper if necessary. Serve with a dollop of pesto if you have it on hand.