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!
4 tomatoes, chopped
1 onion, chopped
2 to 3 garlic cloves, depending on size
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.