Roasted Tomato Soup

A family favorite, this soup is just as satisfying to make as it is to eat. Adding a grilled cheese sandwich dials this dish up to the ultimate example of a ‘comfort meal’.

Roasted Tomato Soup

Special Note: If needed, there a couple of secret ingredients that can be added during the final seasoning of this soup…right at the end. If the tomatoes are ‘not sweet’ winter tomatoes, I sometimes find adding about 1Tbsp of brown sugar (or to taste) is a lovely way to punch up the sweetness. Also, again depending on the seasonal flavour of the tomatoes, adding a little butter can effectively smooth out the sometimes bitter taste tomatoes can have.

Ingredients:

• 1.5kgms (about 31/4lbs) or about 15 medium size Roma tomatoes

• 2 medium/large sweet yellow onions

• 1 litre vegetable broth (my container was 900 ml)

• 1/4c olive oil (or more if needed to coat vegetables)

• bay leaves

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 400 degrees F.

2. Coarsely chop tomatoes and onions and add to a large bowl.

3. Drizzle with olive oil, salt and pepper. Toss to combine.

4. Spread in a single layer on a roasting pan.

5. Roast in heated oven for about 1 hour. Keep an eye on them, looking for caramelized onions and tomatoes. Stir once or twice to ensure even caramelizing.

6. Remove from oven and transfer roasted vegetables and juices into a large stock pot.

7. Add 5 Bay leaves and all the vegetable broth.

8. Simmer for about 1.5 hours. The juices will condense and the flavour of the soup will intensify.

9. REMOVE THE BAY LEAVES :).

10. Puree the mixture. I used an immersion blender but any kind of blender will work. If using a traditional blender, be certain to put a cloth over the top of the lid because the hot contents might spurt out the top when turned on.

11. Now taste for seasonings:

    1. Not sweet enough - add 1 tbsp brown sugar

    2. A bit bitter - add 1tbsp butter

    3. Not savory enough - add a pinch more of salt and pepper (be careful with over seasoning because ‘too much salt and or pepper is really hard to undue)

    4. More creamy soup - add a splash or two of whole milk or light cream.