Roasted Tomato Soup

Tomato soup is one of my very top favorite foods. I love it pretty much any way except for the condensed stuff. No thanks. I've tried a ton of different recipes, including lots of delicious ones, and this is one of the delicious ones. It was a great way to use up the last of our CSA tomatoes (a few weeks ago), but I can also see making it with a couple of pints of grape tomatoes, or a mix of whatever looks best at the store.

Speaking of the CSA tomatoes, the prep for this recipe was beautiful. Check it out:

Then I roasted them, pureed them, and ate them. And they were great.

Roasted Tomato Soup

Adapted from Tasty Kitchen

Approx. 4 c. tomatoes, quartered

1 small onion, quartered

8 cloves garlic, peeled

1 c. vegetable broth

1 tsp. oregano

1 tsp. basil

1 tsp. salt/pepper

3/4 c. olive oil

Preheat oven to 350 degrees.

Place tomatoes, onions, and garlic on a cookie sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 45 minutes. Let cookie sheet cool enough to handle and scoop them (and all the yummy juices) into a pot or a blender. Puree the vegetables (if in the pot, use an immersion blender) until smooth. Add broth and simmer over medium heat. Add herbs and any additional salt and pepper.