There is nothing like tomato soup on a rainy day any time of the year. It’s nature’s comfort food. This soup is the most requested soup from my family. The blender is what makes it so creamy. I serve it with a gourmet toasted cheese, usually something made up based on what it’s in the refrigerator. I love to cook that way!
- 10 large Roma tomatoes (cut in half,seeded)
- 1 medium onion (sliced)
- 1/2 cup olive oil
- 6 garlic cloves
- 2 cups vegetable stock or broth
- 6 large fresh Basil leaves (optional)
- 1 Bay leaf
- Salt and pepper to taste
PUTTING IT ALL TOGETHER
Preheat the oven to 450
Wash tomatoes, cut into halves and remove seeds. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/2 cup of olive oil and season generously with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
Remove from the oven and transfer to a medium stock pot, add 1 cup of the vegetable stock, the bay leaf and basil leaves. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by about 1/2.
Remove the bay leaf. Let the pot cool for 5 minutes.
Caution: carefully place in the blender and puree until smooth (leave the lid open slightly so the steam can escape)
Return soup back to the pot on low heat, add remaining vegetable stock (as needed). Season to taste with salt and freshly ground black pepper.