Soup Days: Roasted Tomato Soup

8 Nov


Round 3: Roasted Tomato Soup. I adore a good bowl of Campbell’s Tomato Soup. Top with some cheese and garlic powder and I’m good to go. I decided to try this homemade version. It honestly doesn’t beat Campbell’s but if you’re looking for a good homemade version, it’s tasty. I also left off the toast top.

Roasted Tomato Soup

– 3 pounds plum tomatoes, halved lengthwise
– 2 tablespoons olive oil
– 2 large or 4 small cloves garlic, unpeeled
– 1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
– 1/4 teaspoon (or more to taste) dried crushed red pepper (pretty hot to my taste)
– 4 cups chicken or vegetable stock
– (I also added some half and half to make it creamier)

Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

*Recipe from Smitten Kitchen and orginally adapted from here

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