Roasted Tomato Soup

Over the weekend, the sun was shining and the temperature hit 80 degrees.  Despite the beautiful weather, I decided to make hot soup.  Dave was arriving home on a late flight in from a long weekend trip so I thought a pot of soup on the stove would make a nice late dinner.  I also happened to have a pound of cherry tomatoes on the counter.  A long roast of the tomatoes with some garlic and onion.  Pureed with stock and a roasted red pepper for additional sweetness.  A bit of smoky paprika for warmth and a splash of cream for richness. Simple, simple soup.  Oddly perfect on a warm spring night.

Roasted Tomato Soup
serves 2

1 lb cherry tomatoes
1 yellow onion, sliced into wedges
4-5 small garlic cloves, peeled
olive oil
kosher salt and freshly cracked black pepper
2-3 large chunks of jarred roasted red pepper (or 1 fresh red pepper, roasted)
1-2 cups chicken or vegetable stock (or broth)
1/4 tsp smoked paprika
splash of cream

Preheat your oven to 375 degrees.  Line a baking sheet with parchment paper or brush with a bit of olive oil.  Dump the tomatoes and onion wedges onto the pan.  Drizzle heavily with olive oil and sprinkle with kosher salt and black pepper. Toss with your hands until the tomatoes and onions are evenly coated with oil. Place the garlic cloves on a small square of tin foil, drizzle with a bit of olive oil, seal up like a package and place on the sheet pan with the tomatoes and onion. Roast for 45 minutes or until the tomatoes and onions are softened and brown and the garlic is caramelized and fragrant.

Transfer the tomatoes, onion and garlic to a medium sized soup pot and add the roasted pepper and one and a half cups of the stock.  Heat over medium-low heat until warmed through. Using an immersion blender (or by transferring soup to a traditional blender in small batches) puree the soup until it is to your desired thickness, adding more stock if necessary.  Add the paprika and more salt and pepper to taste.  Allow the soup to simmer over medium-low heat for 15-20 minutes.  Before serving, add a splash of cream and stir until blended into the soup.

Tomatoes, garlic and onion.

Tossed in olive oil, salt and pepper before their roasting.

Sweet, spicy and delicious.