We could eat fresh tomatoes every day of the year.
Which is good because the plants are still producing like rabbits.
This soup is made exceptional by the use of a specific chicken stock. Regular chicken stock can be used in its place.
Roasted Tomato Soup
- 6 pounds ripe Romas
- 1/2 cup olive oil
- 8 large garlic cloves
- 3 tsp chopped fresh rosemary/thyme
- 1 red onion diced medium
- 4 cups roast chicken broth
Make a broth from the carcass of a roast chicken or turkey. Strain, then add giblets to broth, as well as 1 cup white wine, 2 bay leaves, salt and pepper. Simmer until giblets are cooked. Strain again reserving the giblets for another meal. Cut tomatoes in half and peel garlic and chop into quarters. Toss tomatoes with oil in a roasting pan. Cook in an oven at 400 degrees. Every 15 minutes pour off any juice that is released into a bowl. After 30 minutes add half the herbs, garlic and onion to pan and stir to coat in oil. Roast another 20-40 minutes until garlic is browned straining any tomato liquid. Blend roast vegetables with reserved cooking liquid. Pour into large stock pot and add chicken stock. Cook at a simmer until thick, about 30 minutes. Add remaining herbs and season with salt and pepper. This can be served hot or cold with toasted bread.
Don’t feel like turning on the oven? Here’s a perennial favorite: