Tuesday, October 9, 2012

Roasted Tomato Soup

This is probably the easiest soup in the world. Andy and I are both a little under the weather, and soup was very appealing for dinner. I had four fresh tomatoes (the last ones from this year’s farmers market basket season) and decided to turn them into soup. To keep standing at the stove to a minimum, I roughly chopped the tomatoes and an onion and roasted them with a little olive oil, salt, pepper, garlic, basil, and oregano. Once the onion was soft, I puree the whole thing with one of my favorite tools, the immersion blender. Some homemade croutons and freshly grated Parmesan cheese were all this delicious soup needed. Enjoy!

Roasted Tomato Soup
4 tomatoes, chopped
1 onion, chopped
2 to 3 garlic cloves, depending on size
Olive oil
1 Tbsp. balsamic vinegar

1. Place tomatoes and next 2 ingredients on an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, basil, and oregano. Drizzle with vinegar. Toss mixture to coat.
2. Bake at 400° for 20 minutes or until onion is softened. Pour mixture into a heat-proof bowl, and puree with an immersion blender till smooth. Serve immediately.

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