Tomato soup

We had a nice crop of tomatoes this summer, so I have made several batches of this soup. It is thick and rich – perfect to dip a grilled cheese sandwich or whole grain bread into. Roasting the tomatoes gets rid of the sharpness that can remain if you boil them to make soup, as well as adding the nice caramelized flavours that roasting produces.

Tomato Soup

2 kg tomatoes, cut in quarters

1-2 heads of garlic

¼ cup olive oil

1 tsp pepper

1 tsp salt

Preheat oven to 400 degrees F.  Cover baking pan with parchment paper. Place tomatoes on pan and season with salt and pepper.  Break apart the garlic head and scatter the unpeeled cloves amongst the tomatoes. Drizzle the olive oil over the everything and stir to coat.  Roast for an hour.

Remove from oven. While the garlic is cooling enough to handle, sauté the onion in a small amount of oil. When soft, add the basil, thyme and oregano.  Deglaze pan with balsamic vinegar, stirring for 2 minutes and then add the stock.

1 large onion, diced

1 tsp dried basil

¼ tsp. dried thyme

½ tsp. dried oregano

2 Tbsp. balsamic vinegar

4 cups vegetable stock

Squeeze the roasted garlic out of their skins and add to soup pot. Add the tomatoes. Puree with an immersion blender until smooth. 

Before serving, add:

½ cup whipping cream (optional, but delicious)

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