In the past I've done quite a bit of roasting: potatoes, zucchini, carrots, onions, etc. But for some reason I've never roasted tomatoes, even though they are my favorite vegetable. Maybe it's because I like eating them as is. Unfortunately, the quality of tomatoes in the winter time is rather unfortunate.
Last weekend I decided to buy a bunch of Roma tomatoes, roast them, and turn them into a tomato soup.
Roasted Tomato & Dark Cherry Balsamico Soup
Two of the products I've inherited through freelancing for Robyn are Avocado Oil and Dark Cherry Balsamico, but you can use regular olive oil and any other good quality balsamic vinegar in your soup.
9 Roma tomatoes, halved
slat & pepper
2 tablespoons Dark Cherry Balsamico
sugar to taste
2 tablespoons half & half
1. Preheat the oven to 450.
2. In a bowl combine tomatoes with salt & pepper, a drizzle of avocado oil and the balsamic. Mix.
3. Line a cookie sheet with aluminum foil. Place tomato halves cut side up on the cookie sheet and drizzle with the remaining "marinade."
4. Roast tomatoes for about one hour.
5. Puree tomatoes (they will have enough liquid to turn into a soup) with half & half and a pinch (or more) of sugar. Adjust the flavor with salt & pepper.
The soup will not be completely and perfectly smooth because of tomato seeds and skin. If you want a perfectly smooth soup, you'll have to remove those before roasting the tomatoes, or put the soup through a fine mesh. I did not think it'd be worth it.
This recipe ends up making about 2 cups of soup. You can also use it as a base for pasta or pizza sauce. Of course you can add herbs, roasted garlic and onions, etc. I just wanted to keep the taste of the soup as tomato-ish as possible.
Other than Grilled Cheese sandwich and croutons, what is your favorite thing to eat with tomato soup?