Oven Roasted Tomato Soup Recipe

Ingredients

• 3 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
• 6 cloves garlic, peeled
• 2 small yellow onions, sliced
• 1/2 cup heat-safe oil, like coconut or avocado
• Salt and freshly ground black pepper
• 1 quart chicken or vegetable stock
• 2 bay leaves
• 4 tablespoons ghee or grass-fed butter
• 1/2 teaspoon salt

Instructions

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Wash, core and cut the tomatoes into halves....: Wash, core and cut the tomatoes into halves. (You don't need to do this with cherry or grape tomatoes. Just roast them whole.) Spread the tomatoes, garlic cloves and onions onto a baking tray.

3. 3

   Drizzle with 1/2 cup of heat-safe oil and...: Drizzle with 1/2 cup of heat-safe oil and season with salt and pepper. Roast for 30 minutes, or until caramelized and dark brown on the edges.

4. 4

   Remove roasted tomatoes, garlic and onion from the...: Remove roasted tomatoes, garlic and onion from the oven and transfer to a large pot. Add the chicken stock, bay leaves, and butter.

5. 5

   Bring to a boil, reduce heat and simmer...: Bring to a boil, reduce heat and simmer for 10 minutes.

6. 6

   Use an immersion blender to puree the soup...: Use an immersion blender to puree the soup until smooth or transfer pot contents to a regular blender and puree in batches.

7. 7

   Season to taste with salt and freshly ground...: Season to taste with salt and freshly ground black pepper. Serve with a swirl of pesto (basil or cilantro would be great) and perhaps a splash of cream, if you're in the mood.