Grammy's Tomatoes #2

 Roasted Tomato Soup

 In this second posting of the "Grammy's Tomatoes" series,  I would like to share my favorite soup, and this cloudy, damp, early fall Sunday is perfect for simmering up a pot of Roasted Tomato Soup!

This recipe is a great way to use up the extra tomatoes from your garden, or those gifted to you by your gardening family or friends. No worries if you didn't grow them or have them given to you-just take a jaunt down to your local farmer's market, stand, or market and purchase the best quality heirloom tomatoes that you can afford, about 2 lbs of them. A variety is recommended for a complex tasting soup. I encourage you to double, triple, or quadruple this recipe so as to have extra for lunches or dinners throughout the week, freezing for a winter's stock pile of grab and go meals, or sharing with friends and family. A dressed up, pretty pint or quart sized canning jar filled with homemade soup is a great gift for housing warming parties, sick friend/family, or for the busy on the go parent with hungry kiddos!

Wash and remove stems and unwanted parts of a variety of 2lbs tomatoes. I have used roma, brandy wine, and old german.

Slice smaller tomatoes in half and quarter larger ones. Spread in a single layer on baking pan along with a medium to large onion.( I used a Vidalia for sweetness. ) Drizzle with extra virgin olive oil and sprinkle to sea salt and freshly cracked black pepper to taste.

Bake in a 425* oven for approximately 30-45 minutes, until desired browning.

Place roasted tomatoes and onion in a stock pot.

Using a hand held blender, puree the mixture until desired consistency. Simmer 10-20 minutes.
(You can also place mixture in a food processor/blender, working in small batches.)

This is a basic recipe that can be modified in as many ways as you can imagine! I like the simple taste of this base, however, from time to time, depending on if I am using as main course  or as a side,  during the simmering stage I will add a chicken or veggie broth, as well as a variety of spices: basil, oregano, rosemary, and/or savory. You can also add milk or cream if you like a creamy soup. Try using rice milk for a non-dairy and flavor twist. Add garlic in the roasting stage and/or drizzle with a balsamic vinegar. Let your imagination guide you-be brave-try different colors, sizes, and varieties of tomatoes. Experiment with different fresh and dried herbs.

Garnish with fresh herbs, crusty breads, or shredded cheeses.


Basic Recipe:

2 lbs Tomatoes
1 medium Onion
1-2 TBSP Extra Virgin Olive Oil
Sea Salt
Cracked Black Pepper

Enjoy!

Share you favorite way to enjoy Tomato Soup!