Roasted Tomato Soup

INGREDIENTS

• 3 lbs cherry tomatoes, you can use big tomatoes, just cut them in half or quarters, and remove the tough part
• 1 big or 2 smaller red onions
• 3 small snack peppers, you can use any kind any kind you like
• A whole head of garlic, 8-12 cloves
• 2 sprigs rosemary
• 1.5-2 tablespoons fresh thyme
• Olive oil, a generous amount when roasting the tomatoes
• 1 big or 2 smaller white onion
• 2 tablespoons butter
• 1 tablespoon tomato paste
• 2.75 Cups vegetable stock, you can use chicken stock too if you want
• 1 tablespoon dried oregano
• Cayenne pepper or chili, according to taste
• 1 teaspoon smoked or sweet paprika
• Half a tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• Half a teaspoon sugar
• A good handful fresh basil leaves
• 1/2 Cup heavy cream(optional)
• Salt and black pepper

DIRECTIONS

1. In a large tray mix the tomatoes, garlic, peppers, red onion, rosemary and thyme
2. Add a generous amount of olive oil, salt and pepper
3. Roast in a preheated oven, fan on 375F/190C until caramelized(about 50-60 minutes)
4. When ready, saute the white onion in the butter in a fairly large pot, add the tomato paste, mix it and add all the roasted tomatoes from the tray.
5. Add the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt and pepper, if needed and the fresh basil.
6. Let it simmer on the stove for 8-10 minutes.
7. Take it off the stove and blend everything together.
8. Take it back to the stove and add the cream
9. When it starts to simmer, turn it off
10. It's ready! Taste it and season with more salt and pepper if needed.

NOTES

• For a smoother, velvety texture, sieve the soup after blending it
• Serve with toast and cheese of your choice

EQUIPMENT

The Dutch oven used in the video happens to be the same one I have.  Mine is red though. They have 22 colors to choose from and it's amazing.  Perfect for any home and only $80.