Roasted Tomato Soup

There's nothing I love more then a warm bowl of soup on a rainy day. Lucky for me I just so happened to have a bushel of tomatoes my best friend since childhood gave us because they might have been a little overzealous and planted 35 tomato plants this year! So, when I saw that the weather for Northern Utah called for a dramatic drop in temperature and 100% chance of precipitation I figured this was the perfect time for a good old bowl of delicious roasted tomato soup.

I adapted this recipe from Swiss Paleo  and have made it before and have never bothered looking for another because it is so good. Don't skip the roasting of the veggies as this gives them a deeper, richer flavor. If there is one flavor I couldn't live without it would be the caramelization that happens when you roast vegetables, Yum! This recipe really is quite easy and takes about an hour to make, most of that time is down time. You can also play around with this recipe and make it a spicy version if that's your cup of tea. I serve this with what every bowl of soup should be accompanied by; grilled cheese sandwiches! I plan to make a big batch of this and freeze it for those days that I just don't feel like cooking,

Ingredients:

6 whole tomatoes
6 cloves garlic, unpeeled
2 onions
sea salt and pepper
olive oil
4 cups of bone broth or chicken stock (can also use vegetable stock to make this vegetarian)
2 tablespoons ghee
fresh basil
1 tsp dried thyme
optional:red chili flakes
optional: Parmesan cheese

What to do:

1-Chop and core the tomatoes and onions into quarters
2. Spread them out on a baking sheet and throw 6 unpeeled garlic cloves onto the sheet as well.
3. Sprinkle with freshly ground pepper and sea salt.
4. Drizzle them with olive oil and place in a 400 degree F oven and roast for 30 minutes.

5. Once your tomatoes, onions and garlic come out of the oven, squeeze the garlic out of its skin.
6. Put tomatoes, onions and garlic into a soup pot and add 4 cups of broth, bring to a boil.
7.Once it's reaches a boil, add your ghee and reduce heat and simmer for 30 minutes.
8. Now add your fresh basil and thyme to the pot.
9 Use an immersion blender to puree your soup. You can transfer everything to a blender or food processor if you don't have an immersion blender. Blend until smooth. Taste and add additional salt to your liking.
10. If you tolerate dairy you could garnish with freshly grated Parmesan or a splash of cream.