Roasted Tomato Soup

A Fresh Start: New Year, New Recipes

The winter holidays are over, and it’s time for a reset—starting with a haircut and some fresh recipes. Enter Christine, the lovely lady who not only cuts my hair but also generously shares some of her favorite recipes with me.

This recipe is a nod to Christine and her knack for knowing just what’s needed to start the New Year off right. With the holidays behind us, it’s the perfect time to refresh the palate and try something new.

So, here’s to fresh beginnings, fresh ideas, and a big thank-you to Christine for inspiring this delicious start to the year. Enjoy! ❤️✨

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.