Roasted Tomato Soup

Today is a gross day.  It's January 3, 42 degrees and misting rain.  In other words, it's a day for Tomato Soup.  And not just any Tomato Soup, a Roasted Tomato Soup.  This is a recipe after my own heart.  It requires a bit of forethought, but then very little effort.  Tomatoes are not notoriously fresh and flavorful this time of year, but once you throw in some garlic cloves, high heat and time, you get a deliciously caramelized tomato that turns into a velvety soup.  I use Roma tomatoes when I make this soup (this base also makes an exceptional pizza sauce), because they have a bit more "meat" and less water than the tomatoes on the vine or other rounder varieties.  However, use what you like! If you aren't that into garlic (how dare you), use half the amount of cloves.  If you have it, throw in some fresh basil when you puree the soup and voila! a gourmet soup to go with your cold, nasty weather.

ROASTED TOMATO SOUP

Adapted from Gourmet Sept. 2003

4 lb tomatoes, halved lengthwise

6 garlic cloves, left unpeeled

3 Tbsp. Extra Virgin Olive Oil (Tuscan Herb or Basil are fantastic)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon dried basil, crumbled

1 teaspoons sugar

2 Tbsp. unsalted butter

3 cups chicken stock or low-sodium broth

1/2 cup heavy cream

Put oven rack in middle position and preheat to 350°F.

Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.

Melt butter in a 6- to 8-quart heavy pot over moderately low heat, add basil, sugar, tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Purée soup in batches in a blender (use caution when blending hot liquids), or use an immersion blender.  (Optional: Pour through a sieve into cleaned pot, discarding solids.) Stir in cream and salt and pepper to taste and simmer 2 minutes.

Enjoy!