When I first met my husband, he wasn’t a tomato soup fan. Now it seems like tomato soup is at the top of his list! Tomato soup and grilled cheese. I wanted to make something new, so made tomato soup using fresh tomatoes and we had it with blueberry and jack grilled cheeses. I was actually expecting a richer roasted tomato taste, but this tasted surprisingly light and fresh tomatoey. Totally amazing in its own way.
2 pounds tomatoes cut into big chunks (I used really red romas)
1 big onion cut into chunks and separated
4 garlic cloves
3 tablespoons olive oil
2 tablespoons tomato paste
Squeeze of ketchup
Pinch red chili flakes
- Toss tomatoes with onions, garlic, olive oil and a liberal amount of salt and roast for 40 minutes in a 425 degree oven.
- Using a blender, blend in a few batches with the tomato paste, ketchup and chili flakes. Check to make sure there is enough salt. I don’t know what it is about tomatoes, but you need so much salt! It just disappears!
- Top with cracked pepper and basil if you have some.