It is tomato glut season and I am lucky to love tomatoes! The weather is getting colder here in Seattle and we have had rain for the last 3 days. This weather makes me think about the cold rainy winter to come and that in turn makes me think about soups and stews, YUM!
With that in mind here is my recipe for an autumn treat:
Roasted Tomato Soup
Put about 2.5 pounds of tomatoes, 2 roughly chopped onions and about 6 - 8 garlic cloves (peeled) in a large bowl
Add about 6 tablespoons of olive oil and make sure that everything has a good coating. Once coated dump out the contents onto a baking tray. Cook in the oven on 450 degrees F for about 20 - 30 minutes, they are finished when the look nice and caramelized!
Once they are done in the oven dump them into a pot add about 32 ounces of stock, 2 - 3 bay leads and about 3 - 4 tablespoons of butter
Cook for 20 - 40 minutes or until the contents has reduced by ⅓, you want a thick mixture.
Remove bay leaves and then use an emersion blender to create a consistent mixture. Add cream to taste (I added about ¼ cup), salt and pepper….Enjoy!