Roasted Tomato Soup

Guest Post - Liz Berg

That Skinny Chick Can Bake!

I met Donna though the #Sunday Supper group. She is consistently kind and generous to her fellow bloggers, whether it's offering blogging advice through one of our mutual Facebook pages or a simple comment or stumble of a recipe. Unfortunately, life sometimes gets in the way of blogging...and the latter has to be set aside. Thank goodness Donna's husband is recovering from a life-threatening medical emergency, but she needs to be where her heart is...with her dear husband. I am  delighted to help her out with a guest post today. 

My daughter Katie is one picky eater. But she does love soup...especially tomato soup. I've tried a few recipes, but none ever produced that wow factor. When my friend, Carolyn, blogged about her roasted tomato soup, I knew it would be a winner.  Roasting the tomatoes concentrates the flavor and caramelizes the sugars...creating an extra oomph of flavor. Leave out the jalapeno if you don't want a little kick...or throw in a few crushed red pepper flakes if you want it really spicy. This is a simple recipe that would be perfect for a light lunch or even dinner paired with a gooey grilled cheese sandwich. 

Donna, I hope Bob will be home with you soon! Sending you a BIG hug!!!

Tip of the Day: There is a wide range of sodium content in different brands of chicken stock. Some may need additional salt and others contain plenty. Make sure to taste frequently and adjust seasonings to your preference.

Roasted Tomato Soup...adapted from All Day I Dream About Food

2-2 1/2 pounds good quality fresh tomatoes

1 yellow onion

1 jalapeno pepper

4 cloves of garlic

1/4 cup olive oil

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 cups chicken stock

Fresh basil, chopped, to garnish

Freshly grated Parmesan cheese, to garnish

Preheat oven to 425º. Peel, core and quarter tomatoes, cut onion into quarters and remove stem and seeds from pepper and cut in half.

Place tomatoes, onions, pepper and garlic cloves into a glass baking dish. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Toss to combine. Roast for 30-45 minutes, till veggies look caramelized.

Add veggies to a stock pot and cover with chicken stock. Simmer for about 20 minutes. Taste and adjust seasonings.

Puree mixture with an immersion blender or food processor. If using food processor, cool slightly and puree half at a time.

To serve, reheat if necessary and garnish with fresh basil. Pass Parmesan if desired.

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You can find me at: That Skinny Chick Can Bake!!!

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