Here's a wonderful tomato soup recipe adapted from the "Oh She Glows" web-site. I had to tweak it a bit because I didn't have that many fresh tomatoes, but if you do, it would be worth it to use all fresh tomatoes.
Roasted Garlic and Tomato Soup
Ingredients for roasting:
4 pounds of Roma tomatoes sliced in half (I used 3 Romas and about 2 cups of diced Pomi tomatoes. A brand from italy.)
1 large sweet onion, peeled and sliced
2-3 garlic bulbs (the whole bulb, not just the cloves. I ended up using 2)
Extra virgin olive oil, kosher salt and pepper to taste
About 3 cups of roasted tomatoes
All the roasted garlic, squeezed out of it's shell
All the roasted onion
1-2 cups of light cocunut milk (reserve a TBS or so for garnishing)
3 cups of vegetable broth
2 TBS of tomato sauce
2 tsp of garam masala (used as a garnish, but you could add a little to the actual soup if you like the flavor)
Salt and pepper to taste
Garnish with croutons, coconut milk, pesto, herbs, seeds...)
here we go....
To roast the vegetables, place the sliced onion and sliced tomatoes on a cookie sheet lined with foil or a silpat. To prepare the garlic bulbs, slice the very top off of each bulb to expose the cloves, wrap each one in foil, drizzle a little olive oil over the bulb and close the pouch; add to the cookie sheet. If you are using all fresh tomatoes, you may need two cookie sheets and rotate them half way through the roasting time. Pre-heat the oven to 400 degrees. Lightly drizzle olive oil over the onions and tomatoes. Place in oven and roast accordingly. About 20 minutes for the onion (until golden and lightly blackened on the edges) and then another 20-30 for the tomatoes and garlic. Ovens vary in temperature so check on your veggies often. Pull them out as needed.
For the soup. Place all the vegetables in your favorite soup pot, adding in the vegetable broth, the coconut milk and the tomato paste. Stir in the seasonings and spices to taste. Be creative here. You could also add in oregano or basil. Bring to a quick boil and then simmer for another 15 minutes. Transfer to a blender being careful not to scald yourself. Pulse a few times to break up or blend until smooth, your choice. Next time I will leave it a bit chunkier. I got carried away with the blender. Garnish with a sprinkle of garam masala and whatever yummy you've chosen. I made my own croutons using sourdough bread. Serve immediately.
Preparing the garlic
Ready for the oven
The rest of the players
Out of the oven
Look at that yummy garlic...
Into the pot
Into the bowl
What's this? A vegan pizza on the side... Hubby did this. He's so awesome.
A casual dinner for two complete with a salad topped with homegrown sprouts. :-) I may have to re-visit this meal.