Roasted Tomato SoupPrint Recipe
- 2 lbs vine-ripened tomatoes
- 1 whole head of garlic
- 1/2 onion
- Generous drizzle of extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 4 cups chicken stock
Preheat oven to 400 degrees.
Place tomatoes, onion, garlic (both with skin on), olive oil, salt + pepper in deep 9x11 pan.
Cover in foil.
Cook for 45 minutes with foil covering pan. Remove foil and cook for another 15 minutes. (You want the tomatoes to burst and the onion/garlic to be brown and soft.)
Remove from oven and allow to cool.
Squeeze garlic and onions from skin. Remove stems from tomatoes. Discard skin + stems.
Place cooked tomatoes, onions, and garlic in blender or food processor. Add 2 cups chicken stock. Purée until completely smooth.
Pass mixture through strainer, sieve, or cheesecloth into a large Dutch oven or stock pot. Discard pulp + seeds.
Add remaining 2 cups chicken stock.
Summer on low for 20-30 minutes. Add salt + pepper to taste.
Serve with grilled cheese for a super-easy, kid-friendly, wholesome meal.