Roasted Tomato and Garlic Soup Recipe
Roasted Tomato and Garlic Soup
Submitted By: Taz

Ingredients:

4 lbs Plum or Roma Tomatoes
4 Large Garlic Bulbs
4 Large Stalks Celery - diced
2 Large Onions - diced
2 Medium Carrots - peeled and diced
8 sprigs Fresh Thyme Leaves (apx ¼ Cup) 
¼ Cup Olive Oil - divided
¼ Cup Tomato Paste
8 Cups Low Sodium Vegetable Stock - can substitute chicken stock if desired
2 Tbs Balsamic Vinegar
Kosher Salt to taste 
Fresh Ground Pepper to taste

Preparation:
  1. Preheat oven to 400ºF
  2. Slice the tomatoes in half lengthwise and slice off the top inch or so of the garlic bulbs exposing the flesh
  3. Line a baking pan with parchment and arrange the tomatoes and garlic bulbs in a single layer
  4. Whisk together 2 Tbs (half) of the olive oil and balsamic vinegar until well incorporated and drizzle over the tomatoes and garlic - Move them around making sure all sides are coated and arrange with the cut sides up - Sprinkle with the thyme leaves and salt and pepper to taste
  5. Place in the top third of the oven and roast until the tomatoes have shrunk and begin to caramelize and the garlic is soft and 'mushy' (apx 40 minutes)
  6. Remove from the oven and allow to cool while you prepare the rest of the soup
  7. In a large pot, heat the remaining 2 Tbs of olive oil over high heat until shimmering - Once the oil is hot, add the celery, onion, and carrot - Fry (stirring occasionally) for 2 minutes
  8. Reduce heat to medium and continue to sauté until tender (apx 7 minutes)
  9. Add the tomato paste and vegetable stock - Bring to a simmer
  10. Squeeze the garlic bulbs to extract the garlic pulp and discard the skins
  11. Add the garlic pulp and roasted tomatoes (along with any liquid) to the soup and continue to simmer until the carrot is soft (apx 25 minutes)
  12. Using an immersion blender* purée until completely smooth (you can strain the soup through a sieve to guarantee all lumps are out if desired)
  13. Season with salt and pepper to taste
  14. Serve hot garnished as desired with a good 'hunk' of crusty bread as a starter or light meal
* Transfer to a blender (in batches if necessary) as alternative

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