Judy Garland said it best, "There's no place like home." A roasted tomato soup with a slice of warm sourdough is a meal for the soul and a home away from home.
Ingredients
Chopped tomatoes, 1 1/4 lbs
Chopped yellow onion, 1/2 cup
Fresh garlic, 3 cloves
High quality extra virgin live oil, 1 tablespoon
Fresh ground pepper
Salt, to taste
Chopped parsely, 1 tablespoon
Low sodium broth, 1 1/2 cups
Tomato paste, 1 tablespoon
Heavy cream, 1/4 cup
Fresh garnishes of oregano and basil
Your favorite fresh-baked bread
Steps
Preheat the oven to 350°
Chop tomatoes and discard seeds
Spread tomatoes over a rimmed backing sheet
Drizzle with olive oil, sprinkle with salt and parsely, and add a generous amount of pepper
Toss mixture in pan by hand
Tuck the garlic cloves within the tomatoes to avoid burning
Roast for 30-40 minutes, and set aside to cool
In a sauce pan, warm broth and stir in tomato paste until dissolved and then simmer for 5-10 minutes
Allow to paste and broth mixture cool
Add cooled roasted tomatoes and broth paste mix to a blender
