Roasted Tomato Soup with Spaghetti Squash and Mint Pesto

The evenings have turned cool here this week which signals the end of our Indian Summer tomato season. I like to roast tomatoes because they smell and taste good but also because they are easy and rewarding to prepare. I decided to use my roast tomatoes in a soup with a delicious fall vegetable, spaghetti squash which works great because you can roast the tomatoes and the squash at the same time. I also have an herb container overflowing with mint that I have been trying to think of ways to use. I like the addition of the mint pesto to the soup, it gives it a little fresh color and some nice mint flavor as well.

Soup

3 pounds Roma tomatoes
4 tablespoons olive oil
3 cloves garlic, sliced thin
1 & 1/2 tablespoons finely chopped fresh rosemary
1 & 1/2 tablespoons finely chopped thyme
1/4 teaspoon dried crushed red pepper
3 shallots, sliced
Sea salt and freshly ground black pepper

1. Slice the tomatoes in half and place the cut side up on a baking sheet lined with parchment paper. Brush the tomatoes with 3 tablespoons of olive oil and sprinkle with the garlic, herbs, salt and pepper. Roast the tomatoes and the squash at the same time in a 400 degree oven until brown and tender. Set aside and cool slightly.

2. In a heavy medium size pot saute the shallots in one tablespoon of olive oil for about 5 minutes until tender. Set aside to add to the tomatoes.

3. Transfer the tomatoes and the shallots to a blender or food processor and process until slightly chunky, then pass them through a food mill or strainer into a large bowl. Season with more salt and pepper if needed. Place the tomato mixture back in the pot and add some vegetable or chicken stock if you want to thin the soup. I added about one cup of chicken stock to my tomato soup.

4. Simmer the soup for 10-15 minutes while making the mint pesto.

mint pesto

1 cup fresh mint
1/4 cup toasted walnuts
1/4 cup olive oil
1 small clove garlic, minced
Sea salt

1. Blend ingredients together in a food processor until a coarse puree forms. You will need to stop and scrape down the sides a few times. Season with salt.

Using two forks separate the strands of spaghetti squash and mound up in the center of a soup bowl. Ladle the tomato soup into the bowl and place a small amount of the mint pesto on top of the squash.

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