Roasted Tomato Soup
I looked at a bunch of recipes, most called for fresh tomatoes but one called for canned tomatoes roasted with some brown sugar sprinkled on top..... so I did a mix.... (the amounts on the ingredients below are approximate, I don't measure)
- 28 or 35 oz can whole tomatoes, drained & liquid reserved (I like the 35 oz cento italian style tomatoes)
- couple pounds of fresh tomatoes, halved, quartered, cut into wedges depending on size (I used a mix of grape tomatoes and regular)
- 2 -3 tsp of olive oil
- salt & pepper
- 1 tbsp brown sugar
- 2 tbsp butter or olive oil
- 2 small or 1 large shallot, minced
- 2 cloves garlic, minced (roasted garlic would be good too)
- thyme - couple sprigs
- 16 oz water (you could also use chicken or veggie broth)
- 1/2 cup 1/2&1/2 or cream (optional) ( for healthier alternative skim evaporated milk might work , I have never tried it)
- salt & pepper to taste
put the drained canned tomatoes on a foil lined sheet pan, sprinkle with the brown sugar, toss the fresh tomatoes with the olive oil, salt & pepper and put on the sheet pan. Roast at 375 (i put in the pellet grill while it is preheating to catch a little smoke while the grill is getting up to temp)
missed a pic of the roasted tomatoes after they came out
meanwhile cooked a couple small sliced shallots and a couple cloves of garlic in 2 tablespoons of butter till softened. added the reserved tomato juice , the roasted tomatoes , thyme and about 1/2 can of water and simmered for about 2 hours
buzzed it with the stick blender & then added about 1/2 cup of half and half
lunch (if you are in the healthy alternative section to be healthy you will want to sub out the bacon grilled cheese for something else
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