the saturday soup – roasted tomato & vidalia onion April 16, 2011

I’ve definitely ended my photoshoot tour of duty on a high note. This week, I got to shoot some great recipes for the Vidalia Onion Committee. For those not familiar with the beauty of Vidalia onions, it’s one of the main crops grown here in Georgia. A spring and summertime vegetable, they originated in the southern region of the state in between Macon, Savannah and Augusta. The town of Vidalia is now synonymous with this lovely, sweet and no-heat onion.

Working with a big batch of some of the first onions of the season, we shot some great stuff that you’ll be seeing soon in ads and online. In the mix of Southern-inspired recipes like chicken & dumplings and pimento cheese was this soup. Really simple and just a few ingredients but robust and tasty due to two key things: the sweet Vidalia onions and the process of roasting the tomatoes before adding them to the soup. There’s lots of depth and sweetness…and no acidic bite that tends to trouble some tomato soup recipes. The folks at the Vidalia Onion Committee have kindly let me share this recipe with you – thank you to them! While the recipe says that pureeing the soup is optional, I can’t see how it would be. The soup would otherwise have an overly chunky texture, so give this a whiz with an immersion blender before serving and you’re good to go.

Savory Tomato & Vidalia Onion Soup – serves 4 – reprinted with permission from the Vidalia Onion Committee

  • 1 1/2 pounds Roma tomatoes cut in half, length-wise
  • 4 tablespoons olive oil, divided
  • 2 medium Vidalia onions, chopped
  • 3 cups chicken or vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and pepper, to taste

- Heat oven to 400 degrees.  Place tomatoes, cut side up, on sheet pan and drizzle with 2 tablespoons olive oil.  Sprinkle with salt and pepper then roast until tender and beginning to brown, about 45 minutes.
- Heat remaining 2 tablespoons olive oil in 6-quart stockpot over medium heat.  Add the onions, cook until they begin to soften, about 6-8 minutes.  Add roasted tomatoes and any juice from the pan to the pot along with broth and herbs.  Bring to a boil, then reduce heat to maintain a simmer and cook for 20-25 minutes.  Add salt and pepper to taste.  If smoother soup is wanted, puree to desired consistency using immersion blender.

Comments

Maris (In Good Taste) Apr 16, 2011 06:04 pm

Listening to the pouring rain and wishing I had a nice big bowl of this delicious soup

Mardi@eatlivetravelwrite Apr 16, 2011 08:04 pm

I always look forward to your Saturday soup posts. I love the look of this – the texture, the colour and it must taste fabulous!

SMITH BITES Apr 16, 2011 11:04 pm

so, so good BUT as a Walla Walla girl, i’m going to have to make this one with Walla Walla Sweets . . . or my ancestors will roll in their graves!!

Laura @ Sprint 2 the Table Apr 17, 2011 09:04 am

Mmmm… I’m thinking this soup with a gilled pimento cheese sandwich would be amazing. Love that the tomatoes are roasted!

DessertForTwo Apr 18, 2011 01:04 am

How gorgeous! Hope you had fun at all of your shoots (although some of your tweets suggested you did not), I still hope you love your job :)

Hope the new house is great too :)

Allison Apr 18, 2011 12:04 pm

This looks really good. I love vidalia onions! That’s so cool you got to work with them.

kelro Apr 18, 2011 12:04 pm

Nice shot. I dig the bowl. I’ll save this to use with my first harvest of San Marzanos. Yum

lo Apr 18, 2011 10:04 pm

If you ask me, there are very few things as good as homemade tomato soup. I’m just envisioning how the sweetness of the vidalias would balance out the acidic nature of those tomatoes.

It’s a cold, dreary spring day here in Wisconsin. Perfect soup weather.

Elle Apr 20, 2011 01:04 pm

So simple and yet, so comforting and delicious. My kind of soup!