The weather in the PNW has been getting cooler and cooler! I've been looking forward to the mornings where I immediately turn on the fireplace when I come downstairs to make my coffee.
With this cooler weather comes lots of warm and cozy soup recipes - my favorite!
If your tomato bushes are still producing the last of their fruit for the season, or your farmers market or grocery store still has some around, this recipe is for you. With just a few ingredients, this roasted tomato soup is extra special paired with grilled cheese on crusty bread.
2 pounds tomatoes (any variety works) halved or quartered
1 onion (sweet or white) quartered
1 head garlic roasted (I have also used pre chopped garlic from Trader Joe's, although roasting a full head of garlic is soooooo delicious)
1 TBS thyme (I've used both fresh and dried)
1 TBS basil, chopped (can also use dried here)
1/4 C olive oil
2 TBS lemon juice
1 TBS maple syrup (honey also works)
1/4 tsp cayenne pepper (totally optional)
salt and pepper
To a large bowl, add the thyme, basil, olive oil, lemon juice, and maple syrup, and stir. Add salt, pepper, and cayenne to taste.
Add the onion and tomatoes and toss in mixture.
Place in a 400F preheated oven on a baking sheet and roast for about 20 minutes (if roasting a head of garlic, do so for 30 minutes, otherwise just add the chopped garlic to the above mixture and roast as directed).
Once roasted, add all ingredients to a blender until smooth.
And, that's it!
Let me know if you make this!