Oven Roasted Tomato Soup Recipe flavobean

1. 1

   Preheat oven to 500 degrees

2. 2

   If you hate messes like me, line a baking sheet with heavy foil.

3. 3

   If you dont mind the mess, dont line.

4. 4

   But in either case, use some olive oil and coat sheet.

5. 5

   Open the can and fish each tomato out.

6. 6

   Reserve the juice in the can.

7. 7

   Cut each tomato in half.

8. 8

   Place cut side down on the greased pan.

9. 9

   Cut onion into wedges.

10. 10

    Add onion and unpeeled garlic to the pan

11. 11

    Drizzle vegetables with a little olive oil and sprinkle with salt and pepper.

12. 12

    Place pan in oven for 30-40 minutes, until the tomatoes char slightly.

13. 13

    Your onion might char first, but thats okay.

14. 14

    Dont let them burn.

15. 15

    Take pan out of oven.

16. 16

    Place tomatoes and onions in blender (or food processor or food mill).

17. 17

    Squeeze the roasted garlic into the blender.

18. 18

    Try not to eat it while squeezing it, cos it is delicious.

19. 19

    Add reserved tomato juice and blen until smooth.

20. 20

    Add additional cream/milk/water to reach desired consistency.

21. 21

    I like it rather thick.

22. 22

    Taste and add lemon juice and any more salt.

23. 23

    This is optional, but recommended: strain the soup through a fine mesh strainer.

24. 24

    The canned tomatoes have these little stem things in it.

25. 25

    Its more annoying than anything else.

26. 26

    It is still totally edible.

27. 27

    Serve with grilled cheese and enjoy!

* Per serving · 4 servings · Values may vary.