It snowed!
It actually snowed real snow all over the place on Saturday. In October! Before Halloween! Everyone went nuts! I didn’t go nuts. I held a Halloween Twin Peaks marathon and made this roasted tomato soup.
Ingredients
1 lb plum tomatoes, cut into quarters
2 Spanish onions, cut into quarters
1 28-ounce can diced tomatoes
1 head garlic cut in half
4 long sprigs fresh thyme
3 tablespoons olive oil
Salt and pepper
3 cups vegetable broth
Small handful fresh basil
Method
Preheat oven to 425 degrees Fahrenheit. Combine tomatoes, onions, garlic and thyme in a big oven safe pot or deep baking dish. Drizzle olive oil over the mess and season with salt and pepper. Shove into the oven to roast for 40 minutes.
Carefully take out of the oven and fish out the garlic and thyme.
Squeeze out the golden, mushy garlic paste and plop the paste back into the pot.
Discard the papery bits as well as the thyme stalks. Pour in 3 cups of vegetable broth and blend with an immersion blender or in batches in a regular blender or food processor.
Blend until completely smooth. Serve with sprinkling of basil and a side of mashed potatoes and hunker down. It’s going to be a long winter.