29.3: Roasted Tomato Soup
This is a pretty straight-forward soup.
It warms you when you’re cold.
It tastes fabulous alongside a grilled cheese sandwich.
It can be made thick, thin, or chunky.
You can serve it hot or you can serve it chilled.
However you choose to prepare, serve, and devour your soup one thing is certain – you’re bound to enjoy it. The flavors are rich and smooth and that bit of cream at the end gives it a final silky finish. I really hope you like this one.
15 plum tomatoes, stemmed and halved
3 yellow onions, peeled and quartered
2 red bell peppers, cored and quartered
6 cloves garlic, peel on
¼ cup heavy cream or half and half
1/2 tsp. smoked paprika
Heat oven to 375 degrees and make sure racks are in the approximate middle of the oven. Spray two baking sheets with olive oil or non-stick spray.
Arrange tomatoes on baking sheet, with the cut side up. Place bell peppers, onions, and garlic on the other baking sheet – also cut side up. Drizzle both sheets of vegetables lightly with olive oil, then sprinkle lightly with salt.
Place in oven and bake until everything starts to brown and caramelize; it will take around 45 minutes. Remove the garlic from the oven at about 20 minutes – as soon as the cloves are soft and oozy within their paper.
Working in two batches, peel garlic and pour veggies into a blender. Puree for a minute, then blend in a 1/2 cup of water at a time, until the soup reaches your desired consistency. Add half the cream, half the paprika, then taste and season with salt and pepper. Repeat with remaining veggies, then stir together in a large bowl. Serve with wisps of parmesan cheese, if you like, or a drizzle of olive oil – definitely serve with warmed chunks of sourdough bread, for dipping.