Roasted Tomato Soup

Roasted Tomato Soup 

Ingredients:

• 2 lbs fresh tomatoes, quartered (we used a mix of heirlooms, slicers, and plum tomatoes)
• 1 Tbsp olive oil
• 2 Tbsp butter
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• ½ cup Amontillado sherry
• 2 Tbsp concentrated tomato paste
• 1 tsp anchovy paste (or miso paste)
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 cups chicken broth (or vegetable broth)
• ½ cup basil, minced
• 4 sprigs thyme, leaves removed and minced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 450°F. Line a large rimmed baking sheet with foil or a silicone mat. Toss tomatoes in olive oil. Season generously with salt and pepper. Roast for 30 minutes.
2. Heat the butter in a large heavy bottomed pot to medium heat. Cook onions until they begin to soften and become slightly translucent. Add garlic, cook and stir until fragrant, about 1 minute.
3. Stir in sherry, scraping up any browned bits from the bottom of the pot. Allow to cook down until reduced by half, about 3 minutes.
4. Add roasted tomatoes (seeds, skin, and all), tomato paste, anchovy paste, Italian seasoning, garlic powder, and onion powder. Cook and stir for about 5 minutes.
5. Stir in chicken broth and remove from heat. Using an immersion blender, carefully blend until smooth. Return to heat. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
6. Add basil and thyme, and cook for an additional ten minutes. Taste and adjust seasonings if desired. 

Makes 4 cups soup

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