Roasted Tomato Soup

This is a great soup to make if you grow your own tomatoes (the reject ones are perfect for this) or someone gives you a big ‘ol bag of tomatoes.  I don’t know if I’d go out to the store and buy a bunch of tomatoes to make this unless they were a great price. You don’t need exact measurements here. Basic idea: roast everything on a pan, add it to chicken stock, simmer, puree, enjoy!

Ingredients

• a large amount of fresh tomatoes (see picture –I’m thinking I had a few lbs –about 15 of varying sizes) You can use some cherry tomatoes too!
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 3 carrots cut into chunks (don’t need to peel)–make sure they are not too thick or they will take too long to cook. The carrots in the picture were cut a bit too thick
• 1/2 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 1 quart chicken stock (store bought or make your own)
• 2 bay leaves
• 3-4 sprigs of fresh thyme
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves, totally optional

Directions

Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves or fourths depending on size (leave any cherry tomatoes whole). Spread the tomatoes, garlic cloves, carrots, onions, and thyme onto a pan with a lip. Drizzle with 1/2 cup of olive oil and season with salt and pepper (be generous here). Use your hands to toss and coat everything. Add more oil if there doesn’t seem to be enough –the veggies need it to caramelize. Not enough oil will cause them to burn. Roast for 20 to 30 minutes, or until caramelized.

Remove pan from oven and pour entire contents into a stock pot. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use a blender (an immersion blender will also work) to puree the soup until smooth.* Return soup to low heat. Adjust consistency with remaining chicken stock, milk, or cream**, if necessary. Season to taste with salt and freshly ground black pepper.

*You can use a food processor to puree the soup, but I’ve found that it doesn’t get it as smooth.

**Sometimes a big dollop of sour cream stirred into the soup can help smooth it out if it is too acidic tasting.  If adding milk, do so in small quantities so you don’t thin it out too much.