Kitchen Gadget Girl Cooks

Our veggie box this week included several pounds of tomatoes, the last of the summer season. Since the temperatures have dropped and a chill is now in the air, I craved soup for dinner. While Sunday Suppers tend to take a while to prepare, perhaps even the whole day, this soup did not and would certainly be do-able on a weeknight. I also take liberties with serving – a sprinkle of parsley, a scoop of sour cream or creme fraiche, a 1/2 cup of cream stirred in before serving, all are good in my book. Last night, I served it straight up with a grilled cheese on the side.

Roasted Tomato Soup
based on recipe from Gourmet Magazine

• 4 pounds tomatoes, halved
• 6 garlic cloves, unpeeled
• 3 tablespoons olive oil
• Salt & pepper
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/2 teaspoon dried oregano
• 2 teaspoons sugar
• 3 cups vegetable or chicken broth

Preheat oven to 350F. Arrange tomatoes, cut sides up, on a shallow baking pan, large enough to hold all the tomatoes in a single layer. Add garlic to pan, and drizzle olive oil over tomatoes. Sprinkle with salt & pepper. Roast 1 hour, remove from oven and allow to cool. Peel garlic*.

Melt butter in heavy pot over medium heat. Add onion, oregano and sugar and cook slowly, until onion is softened, about 5 minutes. Add tomatoes, garlic,and broth. Bring to boil, then turn heat down low and simmer for 20 minutes. Using your immersion blender, puree the soup in the pot. Strain through a sieve, discard solids. Taste for seasonings and reheat until hot enough to serve.

* I did all of this the night before, while my oven was on for something else, which made putting together the soup right before dinner a snap

Other Roasted Tomato Recipes

How to Make Slow Roasted Tomatoes, from Kayln’s Kitchen
Slow Roasted Tomato Bruschetta, from The Perfect Pantry
Cream of Roasted Tomato Soup, from Andrea’s Recipes