Oh how comforting tomato soup can be on a cold rainy night. Ok not rainy because I live in California and it hasn't rained much for a really long time. But it has been getting a big chilly at night. All I can think of is taking a break from the books and bundling up in my warmest clothes, putting on fuzzy slippers, wrapping myself in a soft blanket and sipping on warm soup. On another note, I am almost finished with the first semester of grad school! Woohoo! I am looking forward to cooking more often during my break!
My husband's co-worker, Jason, gave us these delicious tomatoes from his garden and they were just so perfect for this roasted tomato soup. I threw in a scoop of goat cheese to add some creaminess to the soup.
4 cups of roughly chopped tomatoes
1/2 cup chopped yellow onion
2 cloves of garlic
2 tbsp goat cheese
1/4-1/2 tsp salt
A few twists of crushed black pepper
2 cups of water, add more if needed
2 tbsp extra virgin olive oil
- Pre-heat the oven to 400 degrees F.
- Toss the chopped tomatoes and chopped yellow onions with extra virgin olive oil in a baking pan. Roast for about 15-20 minutes in the oven or until the tomatoes are soft and start losing water.
- Let the onions and tomatoes cool off a bit and transfer them to a blender. Add goat cheese, salt and blend until you have a smooth mixture.
- Strain the soup for a velvety texture. Do a taste test, add salt and pepper if you wish and serve garnished with your favorite herbs.
Total time 20-30 minutes | Makes about 3-4 cups