OMG! So good!
I wound up with a small bumper-crop of tomatoes this weekend. They're also rather ugly and split due to the extremely hot weather and the unfortunate uneven watering. But they still taste good. So I decided to make some tomato soup. Roasted tomato soup.
2 lbs of tomatoes and cut them in half (they weren't very large, another time I'd use Romas)
1 medium yellow onion, peeled and quartered
4 medium cloves of garlic, lightly crushed but unpeeled
Lay them all on a baking sheet, cut side up, drizzle generously with olive oil, sprinkle with salt and pepper and bake at 350 degrees for 30-40 min - depends on how juicy your tomatoes are.
Let cool slightly. Pinch the garlic out of it's skin. Whether you peel the tomatoes is totally up to you. Scrape everything into a large sauce pan. Add approximately 1 1/2 - 2 cups of chicken stock, veggie stock or water (your choice), and hit it with a stick blender until you have the desired consistency. If you use a blender or food processor instead, blend before adding the extra liquid.
Bring up to a simmer and add about 1/2 cup of grated Parmesan cheese (if you the fine grated kind in the familiar green canister, use only about 1/4-1/3 cup (or 1/2 c if you like it really cheesey). After removing from the heat, add about 10 large basil leaves, finely sliced.
So good!
2 lbs of tomatoes and cut them in half (they weren't very large, another time I'd use Romas)
1 medium yellow onion, peeled and quartered
4 medium cloves of garlic, lightly crushed but unpeeled
Lay them all on a baking sheet, cut side up, drizzle generously with olive oil, sprinkle with salt and pepper and bake at 350 degrees for 30-40 min - depends on how juicy your tomatoes are.
Let cool slightly. Pinch the garlic out of it's skin. Whether you peel the tomatoes is totally up to you. Scrape everything into a large sauce pan. Add approximately 1 1/2 - 2 cups of chicken stock, veggie stock or water (your choice), and hit it with a stick blender until you have the desired consistency. If you use a blender or food processor instead, blend before adding the extra liquid.
Bring up to a simmer and add about 1/2 cup of grated Parmesan cheese (if you the fine grated kind in the familiar green canister, use only about 1/4-1/3 cup (or 1/2 c if you like it really cheesey). After removing from the heat, add about 10 large basil leaves, finely sliced.
So good!