Yes, it's summer. Yes, I had a craving for tomato soup and grilled cheese. Lucky thing, because the farmstands are totally overflowing with fresh, glowy, beautiful tomatoes. I knew these beauties could really shine in soup, so I went ahead and picked up just over two kilos (four and a half pounds) of assorted tomatoes -green and stripey, romas, yellow, red, sauce tomatoes. They were all perfect and ripe and juicy and colorful. Just look!
I washed, destemmed, and sliced them (along with two very small onions). I did not skin them or seed them or cut around the fleshy centers -just washed and chopped. I added a couple tablespoons of olive oil, a big dash of salt, Italian seasoning, and cracked black pepper. I then spread them in a single layer on two foil-lined oven trays. I roasted them at 350 until they were soft, fragrant, and, well, roasted. Not sure how long it was exactly. I just checked them every few minutes or so.
Slice. Season. Spread:
I didn't get pictures of them post-roast because my neighbor was in the kitchen and I don't want to seem like a weirdo taking pictures of my food. Even though I am.
The next step is just as easy: puree. Add a little water, broth, or cream during this step if you want your soup to be thinner. I liked it thick like it was. (Side note: with the addition of some garlic, another onion, and a few more spices, this would be a great tomato sauce. Just make sure to drain the liquid off of your roasted tomatoes -it's too liquidy otherwise).
Without any additional liquid, this made four nice soup servings. I ate mine with a delicious Edamer grilled cheese!
Already looking forward to dinner tomorrow ;) Do yourself a favor and make some roasted tomato soup. Now.