This time of year is my favorite time of year for soup! I love the cozy feeling that a good soup gives you. And it seems to warm you from the inside out! We've been hit with a little cold snap here in South Carolina and Adam and I have spent the past few days being very cold!
Those of you who know us very well will be shocked to hear that we have turned the heat on already! We normally wait until late November or even December, but for some reason, we've been cold lately. (Not to mention having a baby around does make you extra aware of the temperature!)
So one of my favorite soups for this time of year is my Roasted Tomato Soup. I have adapted a recipe from The Italian Dish. We made it this weekend and it did not disappoint. Nothing like a soup night! The best part is that this recipe makes enough for several meals, so we'll be eating tomato soup and grilled cheese sandwiches this week!
4 pounds tomatoes, cut in half lengthwise
5 garlic cloves, unpeeled
4 tablespoons olive oil
1 teaspoon kosher or sea salt
freshly ground black pepper
1 medium onion, chopped
2 teaspoon dried oregano
2 teaspoons sugar
3 cups chicken stock
1 tablespoon of butter
To Make Soup:
Preheat oven to 350 degrees.
Arrange tomatoes, cut sides up, on a large baking sheet lined with heavy duty aluminum foil. Place the unpeeled garlic between the tomatoes. Drizzle 3 tablespoons of the olive oil all over the tomatoes and sprinkle with salt and pepper. Roast tomatoes for 1 hour, let the tomatoes cool, and then peel the garlic.
While the tomatoes and garlic are roasting...I highly recommend pouring yourself a nice glass of wine and snacking on a little antipasto platter. Once you're sipping on that glass of wine, proceed to the next step!
Cook onion, oregano and sugar in 1 tablespoon of olive oil and the butter in a very heavy pot over medium heat, until onion is soft, about 7 minutes. Add tomatoes, garlic and stock and bring to a boil. Then turn the heat down and let the soup simmer for about 15 minutes.
Place an immersion blender into the pot and puree the soup. If you do not have an immersion blender, puree the soup in batches in a blender. Once the soup is pureed, bring it back to a simmer and add salt and pepper to taste.
Serve soup with crusty bread (I like to top mine with cheese...).