Small Family Farm CSA

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Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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adapted from Cream of Roasted Tomato Soup by Amanda Hesser @food52
Serves 4


*sliced fresh tomatoes to fill a baking pan (I used about 20 heirloom San Marzanos and another cup or two of heirloom cherry-sized tomatoes)
* 6 cloves garlic, peeled
* 2 shallots, peeled and chopped
* fresh basil leaves (and/or fresh rosemary, thyme, oregano leaves)
* approximately 1/2 cup extra-virgin olive oil, divided
*1 cup of vegetable or chicken stock, preferably homemade, plus more if needed
*heavy cream, preferably raw and organic
*sea salt and freshly ground black pepper


1. Preheat oven to 400°F.

2. Line a baking sheet with foil and spread the tomatoes (cut side down), garlic cloves, shallots and herbs onto the foil. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for about 45 minutes, or until very soft and caramelized.

3. Remove baking pan from the oven and transfer contents to a pot on the stove. Add 1 cup stock and bring to a boil. Reduce heat to a simmer and cook for a few more minutes.

4. Use a potato masher to crush the tomatoes (or an immersion blender if you'd like it very smooth) until it reaches the consistency you desire. Taste and add additional stock, if necessary.

5. Turn off heat and add a few tablespoons of cream. Stir well and taste. Add a little more cream, if desired. Season to taste with course salt and freshly ground black pepper before serving.