What happened to spring?!!
I thought we’d endured all of the snow and blustering weather we were due! For goodness’ sake, it’s April! By April, the weather is supposed to have gotten its stuff together and be giving us all of the streaming sunshine and budding flowers and gentle rain showers it’s been holding out on all winter.
April is for sundresses and sandals, not wool sweaters and boots!
But for some reason, this weather is giving us here this awful combination of forever-sneeze-inducing pollen-coated-streets and, oh yeah, a potential of snow this weekend.
BLARGH!!! Isn’t it spring yet? Isn’t it time for us to be enjoying blossoming gardens and sun soaked days? Isn’t it time for us to be running on an IV drip of homemade lemonade?!
Can someone please get me a one-way ticket on the train to summer?!?
I know that you can’t enjoy summer unless you’ve endured the cold (that’s how it goes, right??), so we press on just a liiiittle bit more, yearning for the days that turn us lobster-red and make us reek of charcoal and barbecue.
But to make it feel like the warm days are just a little bit closer, I’m slurping down bowls of this tangy, velvety-smooth Creamy Buttermilk Tomato Soup.
Tomatoes at the market now are beautiful, fragrant, and ruby red, and they’re only going to get more gorgeous as summer gets closer and closer. There is something about luscious summer tomatoes that convinces me that they are the real gems of the season.
So I’m channeling some of that summer glory in this smoky, sweet, roasted tomato soup.
Rich, tangy buttermilk really brings out the luxurious creamy texture of the roasted tomatoes. And caramelized roasted onions and garlic add a sweet, smoky flavor that’s developed even further with the addition of smoked salt and smoked paprika to this simple soup.
I love that this soup only needs three steps! 1. Chop stuff, 2. Roast stuff, 3. Blend stuff.
The tastes of summer are mine in just over 30 minutes!
With this soup, I guess I can wait just a little bit more for summer… 😉
- 4 large tomatoes
- 1 sweet onion
- 6 cloves of garlic
- 2 tablespoons olive oil
- 1/2 cup buttermilk
- 1 1/4 teaspoon smoked salt (regular sea salt would also be fine)
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- Preheat the oven to 425 degrees.
- Cut the tomatoes and the onion into eighths. You can do this roughly, no need to be exact. Add the tomatoes, onion, and garlic to a large bowl. Drizzle with the olive oil and toss gently with your hands to coat all of the ingredients with olive oil. Spread the contents of the bowl in a single layer on a large baking sheet.
- Roast the tomatoes, onion, and garlic for 20 minutes, turning once during cooking. Remove the baking sheet from the oven and let cool for 10 minutes.
- Add the contents of the baking sheet and the buttermilk and spices to a large, high-powered blender. Blend on high speed until the ingredients are smooth and one even color, about 3 minutes. If necessary, rewarm the soup in a pot on the stove. Serve topped with cheese, a dollop of plain Greek yogurt, and/or basil. Enjoy!