My neighbors have an awesome garden. I’ve benefitted from it a few times this last summer. Now that it is fall, their garden is still producing, and well, they’re tired of canning it all. I can’t blame them either, it’s a lot of hard work. Totally worth it, but hard work.
Anyway, they had plenty of tomatoes ready to be harvested, so I did just that. But let’s be honest here, I’m tired of canning too.
So what do you do with tomatoes on a cold rainy day? You roast ‘em with garlic, onions, and carrots. Then serve it up soup style, with some freshly baked French Bread. Mmmn, comfort in a bowl.
Roasted Tomato Garlic Soup
(adapted from For The Love of Soup)
Yields 4 to 6 servings
3 lbs tomatoes, cut in half
1 whole head of garlic, cloves separated with skins removed
1 onion, quartered
2 carrots, cut into chunks
2 tbsp Olive oil, for drizzling
2 cups vegetable broth
1 cup water
1 tsp dried basil
salt & pepper to taste
Preheat oven to 375*F, and line baking sheet with foil or silpat mat.
Place tomatoes, garlic, onion, and carrots on baking sheet and drizzle with olive oil, stir to coat. Roast vegetables on middle rack for 20 minutes, stir vegetables around and continue roasting for another 20-30 minutes until skins of tomatoes are bubbly and slightly charred.
Place vegetables in a large pot. Add the broth, water and basil and bring to a boil, then reduce to a simmer for about 10 minutes.
Next, puree soup with an immersion stick blender or in a regular blender till smooth (careful it’s hot!). Pour soup back into pot and add salt & pepper to taste. Serve immediately.
PS-The next day, I still had lots of leftovers since the hubby was away. I sliced up the leftover French Bread, broiled it till crusty, topped each piece with a few spoonfuls of tomato soup and a slice of cheese, then broiled again till the cheese was bubbly. Wahla! Cheese Pizza that the kids gobbled up!