roasted tomato soup

I'm not sure that there are better combinations in life (especially on a rainy October day) than tomato soup and grilled cheese. yt had some friends over to watch Sunday Night Football and they helped polish off a big pot of soup and eight grilled cheese sandwiches.

Here's what you'll need...

2 pounds of tomatoes, halved

1 small yellow onion, halved 

2 tablespoons olive oil

2 garlic cloves, peeled and halved

1/2 teaspoon dried thyme 

1/2 teaspoon dried oregano 

1/2 teaspoon red pepper

1/8 teaspoon of cayenne pepper

3 basil leaves chopped

2 cups of reduced sodium chicken stock

1/4 cup heavy cream

salt & pepper

Here's what to do... 

Preheat oven to 375 degrees. On a baking sheet, place the tomato and onion cut side up and drizzle with olive oil. Sprinkle one tablespoon of salt over the tomatoes and onion. Roast for 50 minutes, then add garlic to the pan. Roast for an additional 10 minutes. 

In a blender or food processor, puree the roasted vegetables and pan juices until smooth. Add the thyme, oregano, peppers and basil and puree again until blended.

Pour mixture into a large pot and add chicken stock. Bring to a simmer and then reduce heat to medium low. Simmer for 30 minutes, stirring occasionally. Add cream and stir well to combine. Season to taste with salt and pepper.

I used freshly baked semolina bread with both gouda and sharp cheddar for the grilled cheeses! Yum.