Roasted Tomato Soup

There's nothing better than a yummy bowl of soup on a cold day. I stumbled upon this recipe at Smitten Kitchen and couldn't think of anything better to have for lunch. I mean, who doesn't like a combination of a grilled cheese and tomato soup?? I pretty much had everything on hand to make this, except the stock. So, I improvised and made my own vegetable stock! It turned out perfect and the recipe is also below. Enjoy!

 

Soup

3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
3-4 small cloves garlic, unpeeled

1 onion, quartered
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups vegetable stock

Grilled Cheese Top
4 1-inch slices from a large loaf of whole wheat bread toasted until hard and lightly buttered on one side
1 cup grated cheddar

Make soup: Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper. Drizzle tomatoes with olive oil. Add peeled garlic and onions. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Transfer garlic, onions, and tomatoes and any accumulated juices to a food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat broiler on high. Arrange four ovenproof soup bowls or large mugs on a large, foil-lined baking sheet. Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. Broil soups on tray for about 3-5 minutes, until cheese on top is bubbling and brown at the edges. Serve immediately.

Vegetable Stock

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 onion, coarsely chopped
• 2 carrots, coarsely chopped
• 1 stalk celery, coarsely chopped
• Several sprigs fresh thyme (I used dried thyme)
• Several sprigs fresh flat-leaf parsley
• 1 dried bay leaf

1. In a medium stockpot over medium-high heat, melt butter and olive oil. Add onion, and cook, stirring, until caramelized, about 8 minutes. Add carrots and celery; cook until tender, about 15 minutes.
2. Add 4 cups cold water, thyme, parsley, and bay leaf. Bring to a boil, reduce heat, and let simmer about 1 hour; liquid should be highly flavored.
3. Remove from heat, and strain stock through a fine sieve, pressing on vegetables to extract juices. Discard vegetables. Stock can be refrigerated for 3 to 4 days or frozen for up to 3 months.