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Roasted Tomato Soup Goodness


Now that fall is in full spin here in Oregon, the air is crisp and clear, the couch blankets are coming out, chai tea consumed, and the fire place is lit and cozy. All these things considered, I LOVE FALL!

Since fall has commenced, I have been searching for warm and cozy fall recipes. I discovered this tasty little treasure of a soup in a Taste of Home magazine I received as a trial. They convinced me! Merry Christmas Sheri?!?!


It took a bit of time to make but was actually pretty easy and completely deliciously rewarding! I made garlic and cheddar biscuits to go with and it was an absolutely delectable fall treat. The more traditional grilled cheese would be tasty as well! Enjoy!


Roasted Tomato Soup

15 large tomatoes (5lbs.), seeded and quartered
1/4 cup plus 2 Tbsp. olive oil, divided
8 garlic cloves, minced
1 large onion, chopped
2 cups water
1 tsp. salt
1/2 tsp. crushed red pepper flakes
12 cup heavy whipping cream
fresh basil leaves

1. Place tomatoes in a greased 15-in. x 10-in. x 1-in. baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake at 400 degrees for 15-20 minutes or until softened, stirring occasionally. Cool slightly. Remove and discard skins.
2. Meanwhile, in a dutch oven (or large pan), saute onion in remaining oil until tender. Add the tomatoes, water, salt and pepper flakes. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until flavors are blended. Cool slightly.
3. In a blender, process soup in batches until smooth. Stir in cream; heat through. Enjoy!

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