Roasted Tomato Soup Friday, July 23, 2010
5 tomatoes, cored and quartered (Roma tomatoes are best for this)
1 large red bell pepper, seeded and quartered
3 medium yellow onions, peeled, quartered
extra-virgin olive oil
5 cloves garlic, unpeeled
2 - 3 cups vegetable stock
1/4 tsp smoked paprika
Preheat oven to 375 deg Line 2 rimmed baking sheets with parchment paper, or rub down with a thin glaze of olive oil. Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic. Place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom .Check on the garlic as well, once the cloves are golden and soft inside, pull them from the oven. Squeeze the garlic from the peel. Using a food processor and working in batches puree onions, tomatoes, garlic and pepper. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. Add the paprika and add salt to taste if needed. Chill and serve with a dollop of sour cream.
This soup is also very good heated. Simply place the pureed mixture in a pot and heat slowly just to the boiling point. If you allow it to boil, it may separate. The hot version is very good on a cold night with a grilled cheese sandwich.