There is no denying that tomato soup is comfort food and this roasted tomato soup is no exception. Roasting the tomatoes before pureeing the soup concentrates the essence of tomato flavour.
1 medium yellow onion, peeled and cut in half
5-6 cloves of garlic, unpeeled
2 pounds of Large Tomatoes on the Vine
2 tablespoons olive oil
1 cup vegetable broth
salt and pepper to taste
Preheat the oven to 375°F. Slice the tomatoes in half and place cut side up on a parchment or foil lined baking sheet. Add the onion and the cloves of garlic to the baking sheet as well. Drizzle the tomatoes, onion and garlic with the olive oil. Season generously with salt and pepper. Roast until the tomatoes are just starting to collapse and the onion is just starting to caramelize (about 1 hour).
Remove the tray from the oven. Using tongs, pluck out the garlic cloves and set aside. Transfer the tomatoes and onion to a stock pot. Once the garlic cloves are cool enough to handle, peel them and add to the stock pot. Add the vegetable broth. Blend until smooth with an immersion blender. Bring the soup to a simmer, taste and season accordingly.
Serve with classic cheddar grilled cheese sandwiches or enjoy simple and unadorned.
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1 hour 15 minutes
|SERVING SIZE: 2-4|