Roasted Tomato Soup

Screen Shot 2014-11-12 at 3.26.49 PM There are still a few (slightly sad) looking tomatoes at the farmer's market here in New York, but with snow in Minnesota this week, there's no doubt that winter will be here sooner than we know it. Tomato soup is possibly my favorite way to bridge the gap between summer and fall–you get the brightness and acidity of summer's best produce with the coziness of a warm fall soup. Make this weekend, and stock up in the freezer for a little taste of summer all through the cold months to come.

I didn't have a chance to photograph this the night I made it (curse you, Daylight Savings Time!) but did snap this picture at my desk the next day for lunch. Serve with grilled cheese  sandwiches, obviously (because let's be honest, who really wants tomato soup without grilled cheese?)

Roasted Tomato Soup (adapted from Ina Garten, courtesy of my mom)

3 pounds ripe tomatoes, cut in half lengthwise 1/8 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow or white onions 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with juice 2teaspoon fresh thyme leaves 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/8 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In a large stockpot or dutch oven over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade, or blend until relatively smooth in a blender. Taste for seasonings.