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
Ingredients:
- 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.
Fresh Tomato's
Drizzled with Olive Oil, Salt and Pepper
Roasted Tomato's and Garlic
Tomato's simmering with broth and spices
Blending
Parmesean Crisps
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