Well, I usually love the cold weather for the food! I love cooking soups, stews and comfort food and staying warm inside with my family, keeping the cold outside! This winter has been a little unpredictable as far as weather goes…I mean, I cannot remember the last February I was able to take my kids to the park to play! I am still craving the comfort food, even though the temperatures are not supporting this! 🙂 Tonight, I made Roasted Tomato Soup. Despite your protests (Just use a can….probably a lot of work…..) it was actually pretty easy, and the taste…well, let’s just say it is worth it! 🙂 The sweetness of the tomatoes slow roasted in the oven gave the soup a wonderful flavor. Paired with some fresh thyme, basil and a little half and half to add a depth of creaminess…believe me! You are in for a treat! Pair this with a simple green salad and some good toasted whole grain bread and you have a meal that will warm you and taste good too!
Roasted Tomato Soup
3 lbs of plum tomatoes, cut in half
5 tblsp of olive oil
1 medium onion, finely diced
6 garlic cloves
2 tblsp butter
1 28 oz can of peeled tomatoes, undrained
4 cups chicken stock
2 tblsp fresh thyme
1/2 cup basil, thinly sliced
2 tsp salt
fresh cracked pepper
1 1/2 cups half and half (I did use fat free half and half and it still made the soup deliciously creamy)
Preheat the oven to 400 degrees. Place tomato halves on a baking sheet, and drizzle with half of olive oil. Salt generously. Roast in oven for 45 minutes. In a large stock pot, heat remaining olive oil. Add onions and garlic and cook until soft. Add butter and stir until melted and combined. Pour in canned tomatoes, chicken stock, herbs, salt and pepper. Add roasted tomatoes. Cook uncovered on medium heat for 40 minutes. Add half and half. Cook until heated through and turn off flame. Use an immerison blender to blend soup until creamy and smooth. If you do not have an immersion blender, transfer soup to blender a portion at a time and blend until smooth and creamy. Return to pot and stir. Taste and add more seasonings if desired. Serve warm. Enjoy!
MEAL TIP: I served this with cheese toasts. Slice a fresh loaf of whole grain bread from the bakery. YUM! Try not to eat it all while slicing. 🙂 Drizzle with olive oil and a sprinkle of salt. Bake for 10 minutes at 300 degrees or until toasty .Take them out of the oven and sprinkle with a tablespoon or more of your favorite cheese. Return to oven on broil and broil for about 1-3 minutes or until cheese is melted and bubbly. Dip into soup to your heart’s content! 🙂
VEGETARIAN? Just replace the chicken stock with a vegetable stock. Enjoy!