Here in the Midwest the weather has finally started to cool down and we’re entering my favorite season of the year, Autumn! I love everything about it- the colors, the cooler weather, the fallen leaves, the longer nights, and the abundance of fall-centric produce (think apples, pumpkins, pears, etc.).
The cooler weather has me wanting to cook things that warm our bellies and souls. I personally am not a fan of smooth soups (I prefer some texture in my soup; something about the smoothness reminds me of baby food), but tomato soup is the sole exception. I like my tomato soup unadulterated and free of unnecessary frills (oooh fighting words!). I prefer the flavor of tomatoes to shine. I’ve tried my hand at many recipes, but my search for the ultimate grilled cheese partner in crime has come to an end, much thanks to Sarah at Flour & Spice. Her recipe results in a soup that lets the tomatoes be the star (rightfully so).
So go ahead and start warming up friends, it’s only going to get colder 😉
Roasted Tomato Soup
Yield: 4 Servings
- 2 ½ pounds fresh tomatoes, quartered
- 6 cloves garlic, peeled
- 2 onions, peeled and sliced
- ½ cup olive oil
- Salt, to taste
- Ground black pepper, to taste
- 3 – 4 cups vegetable broth
- 2 dried bay leaves
- 2 tablespoons unsalted butter
- ½ teaspoon sugar
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes, optional
Preheat oven to 450°F.
In a foil lined tray, combine tomatoes, garlic, and onions. Drizzle with olive oil and season with salt and pepper. Roast for 30 to 40 minutes, until caramelized.
Transfer roasted vegetables to a large cooking vessel. Increase heat to medium high, and add 3 cups of the vegetable broth, bay leaves, and butter. Bring to a boil, then reduce heat to medium and simmer for 15 to 20 minutes.
Add sugar, thyme, and red pepper flakes. Remove and discard bay leaves. Using an immersion blender, puree the soup until smooth. If the soup is too thick, add more of the remaining broth to thin it out. Remove from heat and adjust seasonings.