Roasted Tomato Soup

This is a delicious home-made tomato soup I made quite a while ago at my sister's house (scanning the archives) that is simple to make and so rewarding! Tomato soup is comfort food - especially if accompanied by a grilled cheese sandwich, for example! We should all make this more often.

2 pints grape tomatoes

2 medium onions, peeled and diced

6 whole cloves garlic, peeled

1 tsp dried herbes de Provence (or Italian herbs)

1/4 cup olive oil

1 tsp kosher salt

A good dash black pepper, to taste

1/4 tsp crushed red pepper flakes, or to taste

Preheat oven to 400F. Toss all ingredients together in a large bowl. Transfer to a large baking sheet and spread evenly.

Roast for about 30 minutes, or until tomatoes have wrinkled and onions are cooked through. You can stir half way through. Extend cooking time as necessary. Slightly blackening the tomatoes will only give greater depth and flavor to the soup!

Meanwhile, bring the sherry to a boil in a small pot on the stove. Cook at a simmer for about 5 minutes to let the alcohol to boil off.

Tip pan ingredients into a large food processor. Add the boiled sherry. Blend until you achieve a velvety smooth soup - being careful that blending hot liquids can cause liquids to escape the blender!

Taste for seasonings and adjust accordingly. Garnish with parsley (if desired) and serve.

Serves 4.

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