Today was a beautiful fall day in Philly. Shortly after I woke up I went for a 6 mile run through the city - down to the art museum, along the Schuylkill river trail, then back Pine Street, one of my favorites. I worked up quite an appetite and spent a good part of my run thinking of what to make. With a little crisp in the air, I decided to try a recipe for Roasted Tomato Soup I had been eying on The Italian Dish blog for a while.
I really enjoyed this recipe and made a few adaptations based off the ingredients I had. I hope you enjoy this as much as I did!
Roasted Tomato Soup
- 4 pounds Roma tomato's, cut in half lengthwise
- 6 garlic cloves, unpeeled
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- 1 medium onion chopped
- 1 teaspoon dried rosemary
- 2 teaspoons sugar
- 1 tablespoon butter
- 3 cups vegetable stock (original recipe calls for chicken stock - but since I stopped eating meat, I have been substituting all recipes with veggie stock and it's just as delish)
- 1/2 cup heavy cream
- Pre-heat oven to 350 degrees. Place tomato's, cut side up on a cookie sheet lined with foil. Add unpeeled garlic. Drizzle 3 tablespoons olive oil over tomato's and garlic. Sprinkle with salt and pepper. Roast tomato's for 1 hour. Let cool a bit, then peel garlic.
- Cook onion, rosemary, sugar, 1 tablespoon olive oil and butter in pot over medium heat until onions are soft (about 5 minutes). Add tomato's, garlic and stock; simmer covered for about 20 minutes.
- Place immersion blender in pot and puree the soup. ( the original recipe calls to strain the soup after blending to get rid of skins and seeds, but i pureed the soup enough to skip this step - I don't think it is necessary)
- Add cream, salt and pepper to taste and heat until warm.
Drizzled with Olive Oil, Salt and Pepper
Roasted Tomato's and Garlic
Tomato's simmering with broth and spices