Garlicky Roasted Tomato Soup
Posted on 03 January 2013
Welcome to 2013, y’all!
And welcome to January, soup month! All soup, all the time. Also, I like soup, especially as the weather turns colder. By colder, I mean, of course, that the daily highs are in the 50’s, but dip to the chilly upper 30’s at night. It’s now so frigid in the mornings that I can no longer wear shorts when I take the dogs outside. It’s a wonder that I haven’t frozen to death yet.
Meanwhile, Matt lost 95 pounds because he’s that awesome (and focused). Triple super duper yay for Matt! And some more exclamation marks!!!!
My single resolution for 2013 is to continue going to the gym regularly. It’s a terrific habit that I came back from Denver with (though I fell down a bit over the holidays). I am one of those weirdos who actually loves going to the gym. I cannot get enough of that elliptical. And being strong and kicking ass. And flexing later in the privacy of my own home.
Another outstanding habit that we developed — or, more accurately, returned to — in Denver was cooking at home frequently. Since returning to the Bay Area, I’ve been on the hunt for easy weeknight recipes and those that can be made in large quantities and frozen for later consumption.
This recipe falls in the latter bucket. It’s easily doubled (or tripled) so that you can freeze the remainder. Roasting the tomatoes requires an hour, but it’s largely hands-off so you can go about your business (or, as in my case, checking Facebook, Pinterest, and Twitter obsessively). Roasting also means that you can put together this soup in the dead of winter since mealy supermarket tomatoes become lovely, caramelized, and innately sweet. Whether you decide to use fresh or dried herbs is up to you; I’ve used only dried thus far and have had quite good results.
Paired with some panini, you’ve got an easy weeknight meal.
Adapted from Bon Appetit