Roasted Tomato Soup

I grew some tomatoes in my garden this year, and while I got enough to freeze, I still wanted to make marinara sauce and this tomato soup.  So I ordered a half peck (big box) of organic paste tomatoes from Kretschmann Farm, one of the CSA's I belong to.  Look at these beautiful tomatoes!

This tomato soup is quite easy to make - quarter enough tomatoes to fill a pan, throw on some shallots or onions, garlic cloves, chopped fresh herbs, spices and olive oil and roast in the oven.  When the shallots are golden and the tomatoes are soft, place everything into a blender, add stock and blend into soup.  A dollop of heavy cream is a nice addition, as would be a drizzling of basil pesto.  Freeze leftovers and enjoy it all winter long.

Roasted Tomato Soup
adapted from Honey and Jam

2 pounds fresh tomatoes, any variety, cut into wedges

4 shallots, peeled and quartered 

3 cloves garlic, smashed with the side of a knife

extra virgin olive oil

1/4 cup chopped fresh herbs; I used thyme, oregano,  and basil

salt and freshly ground pepper

1/4 tsp crushed red pepper flakes, or to taste

2 cups chicken or vegetable stock

1/4 cup heavy cream

basil pesto for garnish, optional

Preheat the oven to 400 degrees F.   Arrange tomatoes, shallots and garlic on a rimmed cookie sheet or other large pan.  Drizzle with enough olive oil to coat the tomatoes and sprinkle with salt, pepper, crushed red pepper and herbs, gently toss. Roast for 30- 45 minutes, or until tomatoes are soft and shallots have browned and caramelized.

Remove the pan from the oven and allow to cool slightly. Pour all of the pan's contents into a food processor and blend until smooth. Slowly add in stock while blending. 

Pour contents into a large stock pot, add heavy cream and adjust seasonings and simmer for 15 to 20 minutes.