Here is a simple recipe for Roasted Tomato Soup. It so good and gets raved about all the time. With our surplus of tomatoes...this is a great way to use them up. I don't really do any measurements, its all about how it looks and tastes.
*Cut up several tomatoes (can be a variety of tomatoes...heirloom, roma, cherry, etc) and put them in a roasting pan or casserole dish.
*Thinly slice a whole onion and spread on top of tomatoes.
*Drizzle extra-virgin olive oil over the top.
*Sprinkle sea salt, black pepper and variety of herbs (basil, rosemary, thyme, lavender...can be fresh herbs also). Be generous with the herbs and salt (you may have to add more salt after roasting).
*Roast at 425 degrees until tomatoes are very soft and have broken down...stirring periodically.
*After roasting use an immersion blender, regular blender or food processor to puree the mixture. An immersion blender will provide a soup that is a little bit chunkier, while a regular blender makes it very smooth.*Add extra salt to taste.
*Enjoy with crusty bread!
Yum, I think I'll go make some more right now!
