the friday feed: is it soup yet? {november 10, 2023}

On October 31 the farmer's market where I worked closed for the season. There was some unsold produce and our bosses told the employees to take what they wanted. I got a box of tomatoes and a few other other veggies.

The other night was a little chilly and windy and it just seemed like a good night for soup. Homemade tomato soup and grilled cheese sandwiches to be exact. 

This was so easy to make and so delicious. It's sad saying good bye to fresh, local tomatoes but I did make a few batches of soup to put in the freezer for a taste of summer on a cold winter day.

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Roasted Tomato Soup

2 lbs. vine-ripe tomatoes, cored and cut in half

1 head garlic, with the top cut off to expose all the cloves

5 or 6 sprigs of thyme

Olive oil

1 large onion, rough chopped (next time I'm going to cook the onions in the over with the tomatoes and garlic)

1 T. tomato paste

1 T. chipotle paste (I used 2 chipotle peppers and some of the adobo sauce they were in)

4 c. chicken stock

Preheat oven to 425.

Put tomatoes and garlic on a sheet pan, season with salt and pepper, top tomatoes with the thyme and drizzle with olive oil.

Roast about 45 minutes or until the tomatoes and garlic have softened.

While the tomatoes cook, put onion in a medium pot with a tablespoon of oil and soften over medium heat, about 5 minutes.

Add the tomato paste and chipotles, stir well a couple minutes, then add the chicken stock.

When the tomatoes are ready, add them to the pot, and squeeze garlic out of the head and add chicken broth. Use an immersion blender to mix everything in the pot or transfer to a regular blender and blend until desired thickness. Simmer 20 minutes or until reduced and slightly thickened.