With tomato season coming to a close, now is a great time to master a classic show-stopping dish. This recipe is a perfect marriage of comfort and luxury for surprisingly little effort. It uses a tried and true technique called “chuck it in the oven then blend.” This dish is delicious served with a grilled cheese sandwich, dressed up with some grilled prawns or even served cold on its own.

Roasted Tomato Soup

• Active time: 35 mins
• Cooking time: 1 hr 
• Total time: 1 hr 35 mins
• Serves: 3-4 
• Yield: ~2 quarts

Tools:

• Large mixing bowl 
• Baking sheet 
• Blender 
• Strainer (medium fine recommended) 

Ingredients: 

• 5-6 large tomatoes (beefsteak, roma, heirloom), quartered 
• 2 medium yellow onions, peeled, quartered 
• 3 medium carrots, peeled, 1.5-inch segments
• 4 medium stalks of celery, 1.5-inch segments
• 1 medium whole head of garlic, halved horizontally
• Extra virgin olive oil to coat, ~4-5 tablespoons
• 2 bunches of fresh rosemary, picked 
• 4 bunches of fresh thyme, picked
• Liquid to thin soup (water, vegetable stock, cream), will vary based on desired thickness, ~2-3 cups
• Salt to taste  
• Black pepper to taste 

Optional Garnish:

• Extra virgin olive oil 
• Crème fraîche
• Fresh cracked black pepper 
• Basil 

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. 
2. Wash, cut and peel vegetables as specified, keeping them even to ensure consistent roasting.
3. Toss tomatoes, onions, carrots and celery in a large mixing bowl with a generous amount of olive oil and salt. Then spread evenly on a baking sheet lined with parchment paper.
4. Drizzle olive oil, salt and pepper on the halved heads of garlic, then wrap completely in tin foil. Center the ball of foil on the baking sheet.
5. Sprinkle the picked rosemary and thyme evenly.
6. Roast for one hour, gently stirring halfway through. 
7. Transfer everything to a blender and blend on high speed with your choice of liquid until desired consistency is reached. Multiple batches may be required.
8. Strain through a medium-fine strainer. 
9. Season to taste with salt and pepper. 
10. Serve immediately with optional garnishes and bread.