Roasted Tomato Soup

I know this isn't the baked good recipe you were hoping for, but just know that they are coming.  I have been working on an Orange Marmalade Cake, 12 Layer Cake (at the request of a reader), and pastry dough (another reader request), I just don't think they are quite up to par.  Which means, I have been eating a lot of deserts recently!  I needed a break from that and made this soup for myself during my Sunday cook-up.  I stole that term from Melissa Joulwan over at The Clothes Make the Girl, and it is a life saver. I cook-up a bunch of protein and simply saute some veggies to have on hand for the week.  I usually add in a few extras, like maybe a spaghetti squash, tomato sauce or pulled pork.  This week, one of my add-ons was this soup. You can use any type of tomatoes you like, I used Roma since they were on sale, only $2.57 for 2.6 lbs.  So basically this soup cost me about $3.50, including the onion, garlic and chicken stock.  Add a grilled chicken thigh and it's a meal!

Roasted Tomato Soup
(Print Recipe)
Ingredients:
2 2/3 lbs Tomatoes, halved
1 White onion, diced
4 cloves Garlic, chopped
2 tsp Italian seasoning
1/4 tsp Cayenne pepper
2 Bay leaves
1/2 cup Chicken stock
2 Tbls Basil, chopped
Salt and Pepper
Coconut oil
Olive oil

Directions:
Preheat oven to 400 degrees.
Place tomatoes cut side up on a baking sheet, drizzle with olive oil and season liberally with salt and pepper.  Roast tomatoes for 30 minutes.  While tomatoes are roasting, melt a dab of coconut oil in a large sauce pot over medium-low heat, add onion and garlic and saute until onions are translucent.  After 30 minutes transfer tomatoes from oven into pot with onions and garlic.  Add chicken stock, italian seasoning, cayenne and bay leaves.  Simmer on low for 30 minutes.  Pull out bay leaves and discard.  Working in batches if necessary, transfer your soup mixture to a blender or food processor and puree until you reach the desired consistency.  Return soup to pot and stir in basil.  Serve!

Note: You can substitute melted coconut oil for olive oil if you do not want to roast with it.  I enjoy the flavor and don't do it often so I don't have a problem.







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