Roasted Tomato Soup

When fall arrives so do the feelings of wanting all things soup and anything made in a Crock Pot. It’s almost like those 3 things are synonymous. I can’t believe for years I didn’t like tomato soup. What??? Yes, it’s true. There were a several things that changed that. A couple of restaurants (Panera and Pinstripes) and this recipe. This just might be the best tomato soup you’ve ever eaten. Be careful, it also just might ruin canned tomato soup for you.

You will need about 6 cups of cherry tomatoes (or one container from Costco). Sprinkle with olive oil and salt.

Roast the tomatoes in a 400 degree oven for 35+ minutes until browned and blistered.

Melt 1T olive oil and 2 T butter in a stock pot and add 3 cloves of garlic. I use frozen garlic cloves and if you aren’t using these, you’re going to want to change that. So easy. Add onion and saute in oil/butter mixture until translucent.

Add crushed tomatoes, tomato sauce, chicken broth and thyme to onion and garlic mixture.

Add blistered tomatoes and juice from the pan.

Bring to a boil and then reduce to simmer for 30-40 minutes.

Use an immersion blender to completely blend all the ingredients together.

Stir in cream and half and half and allow to warm through.

Top with shredded Parmesan and serve with crackers, corn muffins or grilled cheese.

Make today a soup day.