Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe

Select 3-4 pounds of a variety several types of tomatoes:  Celebrity, Beefsteak, Roma, Cherry, Pear, etc.

1 to 1/2 large yellow onion, or 2 medium-large.

About 6 large cloves garlic

Olive oil to drizzle (about 1/2 cup)

Salt & Pepper,  fresh-ground (himalayan pink salt :> )

4 Tblsp butter

4-6 cups chicken stock

Cream (about 1 cup, more if desired)

Parmesan Cheese (1/2 cup, more if desired, plus some for garnish)

Optional - a few basil leaves

• Preheat oven to 450 degrees

• Wash, core, cut tomatoes in halves (on their equator).  (don't cut cherry or pear tomatoes) Cut onions into slices, about 3/4 inch.  Spread tomatoes, slice side up, onions, garlic cloves onto large baking tray.  (will be very tight, spread cherry tomatoes on last on top.  Drizzle with olive oil.   Generously salt and pepper.  Roast for 20 to 30 minutes, until starting to carmelize.

• If using basil leaves, add to tray for last 5 minutes.

• Remove from oven, and transfer to soup pot.  Add chicken broth and butter.  Boil, reduce heat, simmer for about 20 minutes.

• Using immersion blender, blend soup until desired smoothness.

• Return to low heat, add cream to desire.  Add parmesan cheese to desire. Season if needed with more salt and pepper.

• Garnish with your choice of splash of cream, basil pesto, and/or parmesan cheese.