Harvest Tomato Soup

By devogirl

Fresh 20

Ingredients

• 8 ripe tomatoes, cut in half
• 1 large red onion, quartered
• 3 celery stalks, roughly chopped
• 5 cloves of garlic, unpeeled
• 2 Tablespoons olive oil
• 1/2 teaspoon kosher salt
• 2 cups vegetable broth, warmed
• Salt and pepper to taste

Preparation

Step 1

1. Preheat the oven to 425º F.

2. Line a large baking sheet with aluminum foil.

3. Arrange the tomatoes, skin side down, on one half of baking sheet. On other side, place onion, celery and unpeeled garlic.

4. Lightly drizzle the vegetables with olive oil and sprinkle with salt. Roast in oven for 35 minutes. Check once or twice to make sure onions are not burning; turn them if necessary. Remove from oven and cool slightly.

5. Transfer all roasted ingredients to a food processor or blender. Add one cup of broth. Puree on medium until fairly smooth. Add as much or as little of the additional broth until you reach a desired consistency. You might have to work in batches, depending on the size of your equipment.

6. Pour soup into medium stockpot and heat for 10 minutes; add salt and pepper to taste.