Roasted Tomato Soup

Tis the season for comforting soups. The most popular by far must be tomato soup. It's a memory food for sure. A nice bowl of tomato soup with it's best friend grilled cheese. It's the perfect childhood memory.

Now I didn't grow up with tomato soup, but as I got older I discovered this wonderful American comfort food, and I simply feel in love. When I'm tried, sick and feeling a little blue, my go to is tomato soup. It has the capacity of hugging you from the inside and making you feel better. Pairing it up with a buttered grilled cheese doesn't hurt either.

Seeing that tomato season has come and gone, the tomatoes aren't looking so good. They weren't their typical ruby red, so I decided to help them along by roasting them. I blended them up with broth and other goodness. I left the soup with texture, however if you want a more silky soup, pour it through a sieve.

Enjoy your hug!

Buen Provecho!

Preheat oven 400F. Cook tomatoes in half and season with salt, pepper, 1 tsp thyme, 1 tsp oregano

Saute onions and set aside

Make a garlic pouch. Separate cloves leaving the skins on, drizzle olive oil season with salt and pepper. Add to oven during the last 30 mins of roasting the tomatoes.  Allow to cool before handling.

Nice and roasted, juicy tomato!

Add tomatoes, roasted garlic,....

and onions. Puree!

Add Olive oil to a medium pot. Pour puree into pot.

Add remaining stock. Bring to a boil, lower heat and simmer for 25 minutes.

Add a dollop of sour cream for garnish. Enjoy!

Roasted Tomato Soup

Ingredients:

3-4 lbs roma tomatoes
1 tsp dried thyme
1 tsp dried oregano
1/2 large onion, diced
2-4 garlic cloves, (skin on)
4 cups chicken or vegetable broth
Olive oil

Roadmap:

1. Preheat oven 400F. Cut tomatoes in half and place on a lined baking sheet. Drizzle olive oil over tomatoes, season with salt, pepper, thyme and oregano. Place in oven and roast for 40-50 minutes.
In a small piece of foil, add garlic cloves, drizzle with olive oil, 1 tbsp, season with salt and pepper. Wrap up foil and set aside. Place garlic foil wrap in oven for the last 30 minutes of the tomato roasting. Allow to cool before handling.

3. Meanwhile in a small pan on medium heat, add 2 tbsp olive oil. Add diced onions and saute until soft. Set aside.

4. Add roasted tomato, roasted garlic, sauteed onions and 1 cup of broth into a blender. Puree. Add tomato puree into a medium pot with 2 Tbsp of olive oil and add remaining broth. Bring to a boil then lower heat. Allow the soup to simmer for 25 minutes. Taste and adjust for seasoning. Add a dollop of sour cream if you like. Enjoy!

Side-note- You can blend the soup with a immersion blender if you have one. If you want to make the soup silky pour it through a sieve.