Then I remembered this couldn't-be-easier recipe that's great to keep in mind as we start getting those cool "fall preview" evenings. The recipe freezes well too- freeze the soup after you puree it but before adding any cream. You can always add cream when you reheat the soup, if you want.
Ryan usually avoids soup, but I served him a small amount with a few homemade croutons floating on top, and he finished the whole bowl. I was amazed!
Roasted Tomato Soup- adapted from Tyler Florence
2 1/2 lb. assorted tomatoes, halved and cored
2 small yellow onions (or a handful of shallots), peeled and sliced
6 garlic cloves, peeled
Extra-virgin olive oil
Salt and pepper to taste
Vegetable stock (or chicken stock)
Several handfuls of fresh basil leaves
Heavy cream (optional)
Heat the oven to 450. Place the tomatoes, cut side down, on a large baking sheet along with the sliced onion and garlic cloves. Drizzle generously with olive oil (use 1/4 cup or more) and sprinkle with salt and pepper. Roast for 20-30 minutes until tomatoes are soft and beginning to caramelize.
Pour everything, including all the juices, from the baking sheet into a large stockpot. Add about 4 cups of stock and bring to a simmer. Simmer 20 minutes to blend the flavors. Add a basil leaves, then blitz everything thoroughly with an immersion blender. Add a bit of cream, if desired. Taste and add salt and pepper as needed.
-A grilled cheese sandwich and a pickle
-Roasted corn kernels added after pureeing
-Homemade croutons on top
-A handful of cooked tortellini or ravioli in each bowl