Fresh Roasted Tomato Soup

One of the first meals that Martin introduced me to after we were married was tomato soup and grilled cheese. I remember because we were determined to do everything right our first year of marriage, and so having a large garden full of produce (that we alone couldn't hope to consume) was at the top of the list. Our garden grew many delicious veggies that year, but the tomatoes were giants.

I didn't remember ever having just plain old tomato soup growing up. Tomatoes were always the base of some other no doubt marvelous concoction my mother would make, so when Martin and I sat down to crispy grilled cheese sandwiches and steaming hot bowls of roasted tomato soup with home grown tomatoes, I knew it was the start of a life-long relationship.

The smooth texture and fresh pure taste is something I find myself craving often. Add in a little spice to bring the flavor to its peek of richness and zest, and you're golden! The grilled cheese can come in any form you want, but its the toasted bread and mozzarella combined that we're looking for here people. My favorite part is dipping the toast in the soup, and indulging on the combination of sweet and spicy, silky and crisp, smooth and crunchy all at the same time.
Make this, and love it.

Fresh Roasted Tomato Soup
~ makes about 8 servings ~
Ingredients: (in order of use)
- 6 pounds tomatoes (about 14 medium)
- olive oil
- 2 teaspoons each of salt, each onion flakes, parsley, oregano, & basil
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- 1 medium onion chopped
- 3 teaspoons minced garlic(3 cloves)
- 1 tablespoon butter (organic)
- 1 6 ounce can tomatoe paste
- 2 cups vegetable broth
- 1 cup milk
- 1 tablespoon white sugar

Method:
Step 1. Preheat your oven to 400 degrees. Core your tomatoes and slice them into quarters, adding evenly to 2 9x13 pans, or whatever you have on hand:) \Just make sure they don't really overlap.

Step 2. Pour a few gluggs of olive oil over your tomatoes and the spices in the first section. 1 teaspoon to each pan. Cook in your oven for 30-35 minutes till wrinkly and reduced to about half.
Step 3. Meanwhile, add your chopped onions to your pot with the garlic and the butter and simmer on medium heat till browned and caramelized about 15-20+ minutes). Perfection right there peeps. add in your tomato paste and stir to combine.

Step 4. Remove your tomatoes from the oven and add them, your broth, your milk, and your sugar to the pot and stir slightly to combine. Add about half the ingredients of your pot to an emulsion blender or food processor, and blend for several seconds.
Step 5. Pulse the second half only slightly to leave some rough chunks of tomato, if desired, otherwise, blend to desired smoothness  return to your pot or serving bowl, and enjoy hot with your mozzarella toast!

To make the toast, I cut homemade whole wheat bread into slices and then again in half, toasted them slightly in my oven on broil, then added a little handful of mozzarella cheese to the top, topping with a sprinkle or parsley, Toast till cheese is melted, and don't forget to dip! Perfection on a platter folks. Nuff said.

Let me know if you decide to give it a try, or if you have any questions!
Have a terrifically fall day:)
xoxo, Emily