Roasted tomato soup is the natural beauty of fall recipes – a few simple ingredients play together effortlessly to create what is easily my seasonal favorite. I’m not exaggerating when I say you’ll be blown away by the richness and sweetness of this soup that only consists of vegetables and a little olive oil, salt and pepper! This recipe need not be exact, but for hearty, naturally sweet soup, you’ll want to use ripe tomatoes and allow plenty of time for roasting.
Making soup usually looks like this: I go out and pick whatever tomatoes are available from the garden – I have a lot of Amish Paste and cherry tomatoes right now. I bring them in, wash them and quarter them, putting the pieces (seeds, skin and all) in a 11″x15″ glass baking dish as I go. Then I quarter an onion or two, spread the pieces over the tomatoes, and add a few cloves of garlic, left whole. I drizzle the veggies with olive oil and grind some salt and black pepper. Then into the oven it goes at 350F for one or two hours – whatever brings me right up to dinner time. Minutes before we’re ready to eat, I pour the contents of the dish into a large pot, add some fresh basil or prepared pesto, and blend with an immersion blender – an invaluable tool that makes easy work of purees like this – until nice and smooth. (You can also blend this in small batches in a blender, but be careful – blending hot liquids can cause explosions if you over-fill the pitcher!) The final step: taste and adjust salt and pepper as necessary. Serve with some sourdough bread, and you have a super nutritious, delicious, from-scratch, seasonal, easy and cheap meal! I don’t think there are many recipes that hit every one of those qualifiers! If you aren’t growing tomatoes at home, now is a great time to find them at your local farmers market. I hope you enjoy this fall beauty – let me know if it becomes your favorite too!