Friday, August 1, 2008

Roasted Tomato Soup

We made this soup last year. It is a perfect cold-weather soup, but, unfortunately, tomatoes aren't on sale when it is cold out. Now that tomatoes are $1 a pound, I think I'll try to jar some of it. Adapted from Recipezaar #74046.

Roasted Tomato Soup
8-9 tomatoes (cut in half)
1 head of garlic
3 tablespoons olive oil
1 teaspoon salt
1/2 onion (diced)
1/2 teaspoon oregano
1 teaspoons sugar
2 tablespoons margarine
3 cups vegetable broth
1/2 cup milk

Equipment
Blender

Arrange the tomato halves cut-side-up in a large, shallow baking pan.

Peel off the very outer "paper" layer of the garlic head, then cut off the top 1/2 inch. Here is a nice tutorial, since it is hard to explain without pictures (if you use the tutorial just follow the first 2 steps). Add the garlic head to the pan with the tomatoes. Drizzle everything with the olive oil, and sprinkle with salt. Bake (roast?) at 350 for about an hour. Let everything cool down a little.

Let's back up a little. While the tomatoes are roasting, cook the margarine and onions together in a large pot until tender. Now comes the fun part. Squish the garlic head, kind of like a tube of garlicy toothpaste. Discard the papery part of the garlic. Add the garlic paste, tomatoes, and the remaining ingredients (except for the milk) to the pot with the onions. Cover, and simmer for about 20 minutes.

Blend the soup in the blender (be careful and avoid molten hot soup explosions!). Add the milk. Bring back to a simmer, serve, and enjoy!

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