Roasted Tomato Soup

Orange Roma Tomatoes

When tomato season is at its peak, we make this soup with the tomatoes that are too ripe to slice for salads.  I find that if you use a combination of red and yellow tomatoes you get a beautiful orange soup.  Serves 6

  • 2 lbs very ripe tomatoes
  • 1 small onion
  • 2 cloves garlic, peeled
  • 2 Tbsp olive oil
  • 1 tsp salt
  • 1/2 cup dry sherry
  • 3 1/2 cups water
  • 2 Tbsp sugar or honey
  • 1 bunch basil, roughly chopped

Preheat oven to 450 degrees F.  Place tomatoes, onion and garlic in a roasting pan. Drizzle with olive oil and sprinkle with salt, then roast until softened, about 45 minutes to 1 hour.

Transfer to a large saucepan on medium heat.  Add sherry, water and sugar (or honey) and bring to a simmer.  Cook for another 10 minutes.  Allow to cool slightly, then transfer to a blender or food processor and purée until smooth.

Strain soup through a fine-mesh sieve.  Discard any solids.  Season to taste with salt.

Ladle soup into individual warmed bowls.  Break biscuits into quarters and serve on the side.  This recipe is taken from Fresh, Seasonal Recipes Made With Local Foods

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