I love tomatoes. I could eat a whole bowl full of tomatoes (and I have). So, when I saw the beautiful heirloom tomatoes in my grocery store, I had to grab some. I decided that what I really wanted was a tomato soup. Here is my roast tomato, garlic, and onion soup.
Makes one serving.
Ingredients:
2 tomatoes, halved and cored
3 cloves garlic, peeled
1/2 onion
2 tbsp olive oil
salt and pepper
1 tbsp chicken stock, or 1 tsp Better Than Bouillon: Chicken
1. Preheat oven to 450 F (232 C). Place garlic cloves into tomato halves, drizzle with a little oil, and sprinkle with salt and pepper. Place tomatoes and onion half in a baking pan or on a baking sheet. Make sure there is a little oil in the pan or on the sheet. Cook for 30 minutes, or until onion is soft and lots of liquid is coming out of the tomatoes.
2. Drain liquid from tomatoes with a spoon, and cook everything for 10 more minutes. We want the tomato flavor to get more intense.
3. Take everything out of the oven and let the tomatoes cool enough so you can peel the skins off. They will come off very easily.
4. Toss everything in a blender and blend until smooth.
5. Place mix in a soup pan, add a little chicken stock, and cook until it’s all mixed in. Serve up! If you like add a little sprinkle of goat cheese, like I did.
