Sunday, February 15, 2009

Roasted Tomato Soup

The extra time spent on roasting the tomatoes for this soup is worth the wait! the roasting brings out the sweetness in both the tomatoes as well as the garlic and your kitchen will smell heavenly, too. Here's what you need and what you do:

1 kg tomatoes
4 garlic cloves, minced
fresh thyme
1 onion
4 slices of country style bread, cubed
3 cups of stock
olive oil, salt, pepper

Cut your tomatoes in halves, core them if you like, and sprinkle with garlic, thyme, salt, pepper and olive oil and roast them in the oven for about 2 hours or until the skin bursts. Puree when done. I would skin the tomatoes next time, rather than fishing them out, as we did, but do as you prefer. Saute the onion and add the tomato puree, the stock, as well as the cubed bread, let simmer for a few minutes and mix with a blender. Season with (herb)salt and fresh pepper.

Additionally, you can top it off with this deliciousness: a blend of mascarpone and parmesan (equal parts of both mixed together).