To Roast Tomatoes:
4-5 cups of fresh tomatoes chopped into large pieces
6-8 cloves of garlic
2 medium onions cut into large chunks
salt and black pepper to taste
2-3 Tbs olive or canola oil
All roasted tomatoes, onions and garlic (with all pan drippings)
1 quart chicken stock (for vegan version use vegetable stock)
1/2 tsp cumin powder
red chili powder or cayenne powder to taste
pinch of sugar to taste (if needed)
Garlic Toast Croutons:
Thick sliced white or sourdough bread
butter/margarine as needed (for vegan version use a vegan substitute)
granulated garlic as needed
dried parsley as needed
***Roasting tomato recipe for soup adapted from Tyler Florence.
Season tomatoes, garlic cloves, and onion with salt, pepper and oil. Roast in a 450 degree oven for 30 minutes. Place all roasted ingredients into a soup pan with roast pan drippings. Add 1 quart stock, cumin powder, chili powder, sugar, salt, and pepper to taste. Bring to a simmer then use a immersion blender to blend until smooth.
Once soup is blended, strain through a sieve for a very creamy smooth soup. To make croutons, butter bread on both sides then sprinkle with some granulated garlic and dried parsley. Grill on a skillet until browned on both sides. Allow bread to cool then cut into squares and place onto top of soup before serving. Enjoy.
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