Roasted Tomato Soup

 
Tomato Soup 1.jpg

Dear friends, 

It's been so long since I've posted on The White Wong. I'm sorry for the absence, not sorry 'bout that rhyme.

We are officially in our house and unpacked! I've been very much enjoying our new kitchen and am working on some recipes for end of summer/fall. However, I have not been working on getting our house clean and organized enough to take photos and post them here. Cuz, ya know, making food and taking photos of it (and video - coming soon!) takes care of hungry husband and recipes for blog all at once. Having a clean and organized house? Nobody wants that. Anyhoo, all that to say, check back soon for house pics!

For now, enjoy this tasty recipe. It's the last one that I took photos for in our apartment, so it feels a little reminiscent to me (so, any countertops/floors in the pictures are old). This recipe is one of my favorites to make during busy times because it's healthy, delicious, and easy to make! It is a tad fall-ish, which I apologize for since we all love summer (except us Phoenicians), but I figured this would be a good way to use up one's tomato harvest.

Tomato Soup 5.jpg

Roasted Tomato Soup

Makes 2 servings

Ingredients

2 lbs. tomatoes (I use vine ripened tomatoes, but is delicious with a variety of other tomatoes like Campari, Roma, Heirloom, etc.)

1 chopped onion (see my guide on How to Chop an Onion)

1½ tsp minced garlic

Drizzle of olive oil

16 oz. vegetable broth (or chicken broth)

½ tsp dried or fresh thyme

1 bay leaf

Salt and pepper to taste

Tomato Soup 2.jpg

Directions

Preheat oven to 400°F and line a large baking sheet with parchment paper or liner.

Wash and quarter the tomatoes. Peel the onion and chop.

Place the tomatoes, onion, and garlic onto the lined baking sheet. Drizzle with olive oil and add the salt and pepper to taste. Roast in the oven for 30-40 minutes, or until the veggies start to char a tad.

Remove veggies from oven and carefully scoop the roasted goodness into a large pot. Add in the 16 oz. of broth or stock, ½ tsp thyme, and bay leaf. Bring to a boil and then simmer for 20 minutes.

Turn off the heat and either puree the soup mixture with an immersion blender, or carefully scoop into a large blender or food processor. Blend until smooth.

Serve warm and enjoy plain or fancy. Sometimes when I need an extra oomph of flavor, I add a little feta just before devouring. This soup is also perfect with a grilled cheese, garlic toast, or crackers.