Recipe 355 - Roasted Tomato Soup

We still have lots of tomatoes in the greenhouse that need to be made into something.

I kept coming up with roasted tomato soup recipes, which just seemed like extra work to me ;-) Then I read one that talked about how easy it was to roast the tomatoes and that it really was worth it. Next I had to find a recipe that had ingredients I had on hand. I came across this one and decided to give it a go.

I did make a few changes. First one being cut the oil WAY down. It called for 1/2 cup of oil to roast in???? I am not scared of fat or oil, but man that seemed pretty high. I spread the tomatoes, peppers (a couple of small ones from the garden), the onions and garlic on a tray and put about 2TBSP over it. As the tomatoes roasted they gave off a lot of juice and nothing stuck at all. Next I planned to cut the butter in half, but got distracted and only remembered about it when we were sitting down to eat. So it ended up getting none (and I can't say that it needed it). Lastly I had no cream so I used fat free yogurt in it's place to give it a creamier richer taste.

This was seriously my most favorite tomato soup EVER!!!! It was so so so good. Everyone in the house liked it and even The Dragon asked for a taste and then a bowl!!! I will be making this again this week :)

Roasted Tomato Soup
from http://www.minnesotamonthly.com/media/Blogs/Twin-Cities-Taste/September-2012/FreshTartSteph-Recipe-Roasted-Tomato-Soup/

• 2 1/2 lbs fresh tomatoes 
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 2 Tbsp extra-virgin olive oil
• 1 quart water
• 1 bouillon cube 
• 2 Tbs brown sugar
• 2 tsp apple cider vinegar
• 1/2 cup chopped basil leaves
• 3/4 cup plain yogurt

1. Preheat oven to 400 degrees F.

2. Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions onto a parchment paper-lined baking tray. Drizzle with oil. Roast for 20 to 30 minutes, or until caramelized.

3. Remove roasted tomatoes, garlic, and onion from the oven and transfer to a large stock pot. Add 3/4 of the stock, brown sugar, vinegar. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes or until liquid has reduced by a third.

4. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add yogurt, and adjust consistency with remaining stock, if necessary. Season to taste with salt and freshly ground black pepper.

Servings: 6