Roasted Tomato Soup
Making Roasted Tomato Soup has become a fall ritual. The bounty of the garden provides the inspiration and my sister grows the tomatoes.
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Ingredients
ROASTING TOMATOES
- 4 pounds Roma tomatoes
- 6 cloves garlic, peeled
- ⅓ cup olive oil
- generous sprinkling of salt and pepper
SOUP
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 teaspoon salt
- 1½ teaspoon pepper
- 5 cups gluten free chicken stock
- GARNISH – yogurt and fresh basil
Instructions
ROAST TOMATOES
- Preheat oven to 350°F. Cut tomatoes in half. Remove pulp and seeds into a bowl.
- Place tomatoes cut side down on a baking tray, add garlic.
- Drizzle tomatoes and garlic with oil. Sprinkle with salt and pepper.
- Roast in preheated oven for 1-1¼ hours until very soft and a little black around the edges.
SOUP
- While tomatoes are roasting put tomato pulp and seeds into large strainer over a bowl.
- Push the pulp through the strainer and collect as much juice as possible. Discard seeds and set aside pulp and juice.
- Heat olive oil in large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add salt, pepper, chicken stock, reserved tomato pulp, roasted tomatoes and garlic.
- Return to heat just long enough to warm all the ingredients, about 5 minutes.
- Using a hand blender or food processor puree soup until smooth.
- Season to taste with salt and pepper.
- Garnish as desired with thinned sour cream or yogurt and fresh basil.
Notes
*To get the random pattern of lines like you see in the photo dip a fork into well-stirred yogurt or sour cream, thinned with a bit of milk or cream, and splatter it over the soup in two directions. Garnish with fresh.