Ermahgerd! My very own contributor account! As was probably already apparent in this post, one of my favorite things to do with our new blender is to make delicious, creamy soups. I have already spoken on my hatred for canned tomato soups and my love of raw or almost raw tomato soups, but this week I felt like trying something a little different.
I’ve always found that one of the best ways to pull flavor out of vegetables is to roast them. Quick, high-heat roasting and slower, low-heat roasting are both great ways to improve the richness and complexity of many different veggies. Things like root vegetables get roasted all the time, but not everyone has tried roasting other, less likely candidates – like tomatoes. Which is a shame, because roasted tomatoes are infinitely more flavorful than raw or stewed. And since they’re so flavorful roasted, this soup needs very little else in terms of seasoning to taste amazing.
Roasted Tomato Soup
10 medium to tomatoes, preferably still on the vine
1 large onion
6 cloves of garlic
3 sprigs of rosemary
1 tablespoon olive oil
1 cup vegetable broth (or more for a thinner soup)
Sea salt and fresh black pepper, to taste
1/4 teaspoon cayenne pepper, if desired
1. Preheat your oven to 300 degrees and oil a roasting pan. Place your tomatoes into the pan and drizzle with the olive oil. Season the tomatoes with salt and pepper then place them in the oven for an hour and a half.
2. While the tomatoes are roasting, peel the garlic and roughly chop the onion into large pieces. When the tomatoes have been roasting for an hour and a half, remove them and add the garlic, onion, and two sprigs of rosemary to the pan. Return it to the oven and roast for another one to one and a half hours.
3. After the roasting is completed, remove the rosemary from the pan. Place the tomatoes, onion, and garlic into the blender with the broth, cayenne, and remaining rosemary sprig. Purée until smooth.
Gorgeous tomatoes on the vine, pre- and post-roasting.
Even though this soup sees a lot of time in the oven (up to three hours), it does not involve much active cooking at all – it’s great to make if you have a leisurely morning or afternoon available.
One of my favorite things to do with a soup like this is to eat it with a nice, crispy sandwich. Grilled cheese (Daiya, of course) with avocado was my choice for today, which isn’t the healthiest option, but it’s certainly delicious. Allysia may prefer to dip her grilled cheese into a pile of ketchup, but a bowl of fresh tomato soup is always my dip of choice. That’s it for today – see you guys/gals next time!