Nothing says comfort like tomato soup - rich, warm, and velvety. Before the last of the late summer tomatoes leave the markets and fruit stands, I highly recommend you give this recipe a try. It tastes absolutely nothing like what you find in a can.
What do you like to dunk in your tomato soup? Grilled cheese, crackers, goldfish crackers?
Roasted Tomato Soup (Sprouted Kitchen) serves 2 as a main or 4 as a side
1/2 yellow onion
3 garlic cloves
1 tbsp olive oil
1 tsp sea salt
pepper, to taste
1 tbsp parsley, chopped
1 1/2 cups chicken broth
1/4 cup heavy cream
1 tbsp tomato paste
Preheat your oven to 300 degrees.
Cut your tomatoes and onions into wedges.
Using your finger try and squish out the seeds from the tomato wedges. This doesn't have to be perfect.
Place the tomato and onion wedges on a rimmed baking sheet.
Drizzle the pan with olive oil, sprinkle with salt and pepper and then toss to coat.
Peel your garlic cloves and hide them in the biggest tomato pieces you can find (so they don't burn).
Roast for 30-40 minutes, turning halfway through. Cool.
In a large saucepan, warm the broth.
Stir in the tomato paste.
Using a blender, food processor, or immersion blender, puree the roasted tomato/onion mixture until smooth. If you want your soup really really smooth, you can then put it through a fine mesh sieve.
Add the tomato puree to the warmed broth and simmer for 10 minutes.
Add cream to taste.