Normally, when I’m in the mood for tomato soup and grilled cheese, I go to the store and buy this. But, since I have a remarkable amount of tomatoes growing in our garden, I figured I should try to make my own tomato soup. I think this turned out pretty great, but I might try to get some of the seeds out of the tomatoes before I roast them next time.
Creamy Tomato Soup
10-15 medium tomatoes, halved (there are more in the picture above because I set some aside to freeze.)
3 cloves of garlic, minced
½ cup of half and half
Salt and pepper
Place your tomato halves on a baking sheet and drizzle with olive
oil and sprinkle the minced garlic on top. You can also salt the tomatoes a
little if you wish. Put the baking sheet in the oven and set the temperature to
350 degrees. I let these roast for about an hour, but just keep an eye on them
to see how they’re progressing. If you're pressed for time, you can roast them at 400 degrees for 30-40 minutes. When they’re done, put the roasted tomatoes
into a pot and include the juices that are at the bottom of the pan. Using your
emulsion blender, blend all of the tomatoes and then add the cream and continue
mixing. You can also use a regular blender or food processor if you prefer. Taste and add salt and pepper—add as much as you’d like! Place your pot on the stove and cook for another 10-15 minutes to get every cooked together.
Pour some into a bowl and serve with a grilled cheese sandwich. I made a havarti and tomato sandwich on rosemary bread. Yum.