ROASTED TOMATO SOUP
I love me some tomato soup, especially when it’s a little chilly outside and your heater isn’t working. Yes, my heater is currently blowing cold air. ugh. Thankfully, I live in Santa Monica and it only drops into the 40′s at night. Still pretty darn cold…but this tomato soup warms me to my toes! It’s sweet, slightly spicy, and the carrots nicely cut through the acidity of the tomatoes leaving you with the perfect roasted tomato soup.
Roasted Tomato Soup
3 lbs plum (roma) tomatoes, cut in half
1/4 cup olive oil
1 tablespoon salt
1 1/2 teaspoons pepper
4 large carrots, peeled and quartered
3 garlic gloves, unpeeled and wrapped in foil
2 cups chopped yellow onions
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 teaspoon red pepper flakes
1 quart chicken stock
1 28 ounce can plum tomatoes
3 cups fresh basil
1 teaspoon fresh thyme
Preheat oven to 400 degrees.
Toss tomatoes and carrots in oil, salt, pepper. Add garlic wrapped in foil. Place in oven for 45 minutes.
Heat butter, onions, and garlic in a large pot until onions are translucent. Add red pepper flakes, chicken stock, can of tomatoes, basil, thyme, and roasted carrots and tomatoes with all of their juices. (squeeze the roasted garlic out of the peel and into the soup). Stir well. Bring to a boil and simmer for 35 minutes.
Take half of soup and put in a blender. Lightly blend until coarse, but not completely pureed. Add the other half to the blender and do the same.
Serve with a grilled cheese sandwich and enjoy!