Roasted Tomato Soup
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When tomatoes are not at their peak, roasting them really helps. Roast them with garlic, herbs and a little olive oil until they are practically falling apart and toss them with pasta for dinner. Roast a few extra and you’ve got the next day’s lunch, tomato soup.
It’s not quite summer tomato soup, but it’ll do nicely.
From the story: Summerizing the Tomato
Place tomatoes and stock in blender and puree until smooth, about 2 minutes. Turn into medium saucepan and heat over medium heat until hot, 3 to 4 minutes. Stir in cream and add salt and pepper to taste. Serve with croutons.
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