Roasted Tomato Soup
After you try this soup, you'll be ruined for life. You will never again open a can of that salty red-label stuff.
This recipe is adapted from Smitten Kitchen, a beautiful foodie website that's not exactly a hub of fat loss-friendly recipes, but serves as inspiration for me nonetheless. Whenever I can find one of her recipes and make it work, I do. Her writing and photography is always spot on and I have secretly wished we were neighbors for years. I would make a big pot of this soup and invite her over:)
3 lbs. tomatoes, halved lengthwise
2 Tbs. olive oil
2 large or 4 small cloves garlic, unpeeled
1 tsp. finely chopped fresh thyme leaves or 1/4 tsp. dried
1/4 tsp. dried crushed red pepper flakes
4 c. chicken or vegetable stock
1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil.
2. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on the baking sheet. Sprinkle generously with sea salt and fresh black pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.
3. Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper flakes and stock and bring to a boil.
3. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and season if needed.