Roasted Tomato Soup

My Husband is like most men – he needs protein (MEAT) with every meal, or it's not really a meal. Tomato soup is the one exception to this rule, for some reason. The man loves tomatoes, and will gladly skip meat for a nice bowl of tomato soup. So when my buddy Sarah recommended a roasted tomato soup she tried, I had to give it a shot. Anytime I can get away with a meal where I don't have to make some sort of meat product, I'm all over it!


This soup is divine; roasting the tomatoes gives the soup a lovely flavor. I like to leave it a bit chunky, just for texture in the soup. Just a touch of cream poured on top when you are ready to serve, and it's perfect!

**NEWS FLASH FOR ALL REGULAR READERS OUT THERE**
I am moving. We finally (FINALLY) bought a house, and take possession this week. It is 70 years old but in tip-top structural shape, tons of lovely little vintage details throughout. Still, there's lots of updating to do to it when we get in. I won't be able to spend as many fun days in the kitchen, because I'll be painting and replacing hardware and painting and updating cabinetry and painting and picking out furniture. And painting.

And to add to that: as a farewell gift, ants have invaded our apartment kitchen. INVADED. I put all the sweet stuff in baggies and hid them. I've scoured the space, wiped everything down with vinegar, sprinkled pepper everywhere, put out traps. Still they are everywhere. So this is also not helping with my situation, since I can't really stand to be in the kitchen.

Anyhoo: I do have a nice backlog of recipes built up. Just know that they probably won't be posted every other day as I'm doing now, maybe more like 3 times a week. So be prepared! I am not abandoning the blog, I just have lots on my hands right now. So hold tight, soon there will be lots more postings from my fabulous new kitchen to come. Much better lighting in our new house, I'm so excited!!

Roasted Tomato Soup
(from Sarah, from Tyler Florence)

Ingredients:
2 1/2 lbs. fresh tomatoes (a mix of as many types as you'd like)
6 cloves garlic, peeled
2 small yellow onions, sliced
1/2 c. extra-virgin olive oil
Salt and freshly ground black pepper
1 qt. chicken stock
2 bay leaves
4 Tbsp. butter
1/2 c. chopped fresh basil leaves
3/4 c. heavy cream, optional

Preheat oven to 450 F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions onto a baking tray. Drizzle with 1/2 c. of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with a splash of heavy cream.