Roasted Tomato Soup
Smitten Kitchen
- 1 3/4 lb tomatoes
- olive oil
- salt
- cracked black pepper
- 1 garlic clove, medium/large, minced
- 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper
- 2 1/2 c chicken or vegetable stock or combination
Halve tomatoes. Toss with olive oil. Arrange, cut side up on baking sheet with sides. Sprinkle with coarse salt and black pepper. Roast at 400 for 50-60 minutes until soft, brown and a little shrively. Let cool slightly. Move tomatoes into a saucepan. With immersion blender, blend until desired consistency. Add remaining ingredients. Adjust seasonings. Heat through. Ideally, let simmer for 30 minutes before serving.
Yield: about 1 quart or 2 servings