It may be winter but I thought it was time for a little summer.  So here is my recipe for a roasted tomato soup that will make you warm with the summer sun!

 

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Roasted Tomato Soup
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Serves: 4-6
 
Ingredients
  • 3-3½ lbs of Roma Tomato's
  • 4 cloves of Garlic chopped
  • ½ cup Olive Oil
  • Salt and Pepper
  • a pinch of Thyme
  • 1 quart of Chicken Stock
Instructions
  1. Preheat oven to 450 degrees F
  2. Cut tomato's lengthwise
  3. Core tomato's wit spoon saving inside for later
  4. Place on cookie sheet skin side down
  5. Sprinkle garlic in all tomato cups
  6. Salt and pepper tomato's
  7. Drizzle olive oil on tomato's
  8. Bake for 20 to 30 minutes or until caramelized
  9. Remove from oven and place in pot with chicken stock
  10. Bring to boil and reduce heat, cheap simmer for 15 minutes.
  11. When done blend or use immersion blender to puree
  12. Put back in pot on low heat and serve.
Notes
If you want you can remove the skins after roasting, just wait till they have cooled before you handle them. If you want a creamy soup just add heavy cream when you have put it back on the stove on the low heat. If you want a little thicker soup, cut down the amount of chicken stock by about ¼ cup.
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