Roasted tomato soup
 

I've been getting into this a lot lately, with all the fresh tomatoes from the gardens going on.

Cut up tomatoes in quarters, put in an oven proof pan, drizzle olive oil and balsamic vinegar all over them, salt and pepper them, and broil them until they are dark red and withered (not burnt), turning them as needed.

In your soup pot, sauté 1 chopped onion in olive oil until soft and translucent. Add 1 clove of garlic, chopped, sauté until light brown. Add about 1 cup of fresh basil leaves, or about 3 tablespoons dried basil, sauté for about 1 minute, add tomatoes (with all the juices from the pan) and a cup or two of stock (chicken or vegetable). Add some red wine and bring to a boil. At a boil, blend it in a blender or with a stick blender. Add a 1 or 2 tablespoons of heavy cream, stir to blend.

If I had a blender/immersion blender/food processor, I would so make this.

no hot food in the food processor! ack!
this sounds awesome.... i'm going to have to pick up some tomatoes soon!

Yeah, for safety's sake, you'd probably want to let it cool, blend it, and then put it back on the heat. Hot soup being flung all over the kitchen is not good.

You probably also don't want to bring it to a good boil; bringing it up to bubbling and kicking it back to a simmer would probably suffice. And you'd definitely want to let it cool a bit before adding any dairy.

I wonder how this would taste if you used sour cream or plain yogurt instead of the heavy cream. I imagine it would add a nice little zing. Personally I'd probably use half and half, as I always have some in the fridge.

Might have to persuade my guy that it's time to invest in at least a stick blender.

They are great, and you can get good ones that are not that expensive at all. Well worth the investment.
-----Added 30/9/2008 at 01 : 55 : 57-----
Great looking recipe. I think I'm going to try this one tomorrow night.