roast tomato soup

roast tomato soup

i have another soup recipe that i will post right after this entry. i don't know why i'm making so much soup lately since its still quite warm! i think i am just eager for fall to begin. isn't fall nice? i think so. also i bought some nice jackets that i want to be able to wear. except today and tomorrow are going to be in the 90's. it makes me dissapointed to an extent. this soup, however, is far from disappointing. in fact, it is...appointing?? enjoy!



12 large vine ripened tomatoes
1 medium onion, sliced
1 head garlic, whole and unpeeled
2 T olive oil
salt & pepper
3 C chicken broth
2-3 whole cloves
2-3 t sugar


1. preheat oven to 350 degrees F

2. in a baking pan, toss the tomatoes, onion, garlic, and olive oil. arrange in a single layer and season with salt and pepper. bake from 40 min to an hour and allow to cool slightly.

3. remove garlic and squeeze soft cloves into a blender and then pour remaining ingredients of the baking pan including all juices into the blender. blend until desired smoothness.

4. cook the tomato mixture, cloves, stock and sugar in a saucepan over medium heat from 5-7 minutes. remove cloves if you don't mind fishing a bit.

5. serve to 4-6 people.

6. rub each other's bellies.