roasted tomato soup

Oven Roasted Tomato Soup Recipe

TIME/SERVINGS
Total: 45 minutes
Active: 5
Makes: 4-6 cups of soup
By flavobean

This is an easy, quick and delicious recipe for tomato soup. The roasted tomatoes, along with the roasted garlic and onions, provide an incredible flavor to the soup.

It freezes well too, and will keep for a week in the fridge.

Serve it with a grilled cheese sandwhich and your set.

INGREDIENTS
1 28oz can of whole tomatoes
1 Yellow Onion
4 cloves of unpeeled garlic
1/2 cup of cream, half and half, whole milk, skim milk, or water
Salt and pepper to taste
Lemon Juice to taste
Olive Oil (I prefer Spanish, but any kind will do)
INSTRUCTIONS
Preheat oven to 500 degrees
If you hate messes like me, line a baking sheet with heavy foil. If you don’t mind the mess, don’t line. But in either case, use some olive oil and coat sheet.
Open the can and fish each tomato out. Reserve the juice in the can.
Cut each tomato in half. Place cut side down on the greased pan.
Cut onion into wedges. Add onion and unpeeled garlic to the pan
Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.
Place pan in oven for 30-40 minutes, until the tomatoes char slightly. Your onion might char first, but that’s okay. Don’t let them burn.
Take pan out of oven. Place tomatoes and onions in blender (or food processor or food mill). Squeeze the roasted garlic into the blender. Try not to eat it while squeezing it, cos it is delicious.
Add reserved tomato juice and blen until smooth. Add additional cream/milk/water to reach desired consistency. I like it rather thick.
Taste and add lemon juice and any more salt.
This is optional, but recommended: strain the soup through a fine mesh strainer. The canned tomatoes have these little stem things in it. It’s more annoying than anything else. It is still totally edible.
Serve with grilled cheese and enjoy!