Roasted tomato soup

Tomato soup is perfect for evening snack along with grilled sandwich in this cold weather. My son likes it so much that he asks every now and then for it. So I make this soup frequently. Moreover, my whole house will be filled with the aroma of roasted tomatoes, garlic and onion. I simply love it for its flavor!

Off to the recipe:

Ingredients:

Ripe tomatoes- 2 pounds, halved.
Onion-1 , sliced
garlic- 4 cloves, crushed
olive oil- 2 tbsp
Vegetable stock- 1 cup
Black pepper-1/2 tsp
Cream- 2 tsp, optional

Method:

Preheat oven to 400.

In a bowl, combine onion, garlic,salt, oil and pepper. Mix well.

Lightly grease a baking pan. Arrange tomatoes in the pan, sprinkle seasoning mixture over tomatoes and roast for 30 minutes. Remove from the oven and let cool for 10 minutes.

Place tomatoes along with vegetable stock in a blender and blend until smooth.

Pour mixture into a pot and heat over medium high until warm through ,but don't boil it.

Check for seasoning, add more salt and pepper if needed.

Transfer the soup to a serving bowl and stir in the cream.

Piping hot roasted tomato soup is ready to serve.

Note: 1) You can use water or milk instead of vegetable stock.

2. If tomatoes are not sweet, add sugar to counter the acidity of tomatoes.
   
   
3. You can roast the tomatoes over gas stove also.
   
   
4. If using baby tomatoes, roast them whole.
   

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