Ok, I’m back, and this time with some really great soup. I got the recipe from here, and made only a few modifications. I added some roasted corn, from one cob. I also pureed everything using a stick blender directly in the pot, rather than transferring it all to a blender.
Roasted Tomato Soup
3 lbs Roma Tomatoes, halved
3 Cloves Garlic, whole
1 Yellow Onion, halved and quartered
5 Tbsp Olive Oil
4 1/2 Cups Chicken Stock
2 - 3 Sprigs of Fresh Thyme
1/2 of a Chipotle chili in Adobo Sauce, seeded
Sea Salt to taste
Freshly Ground Black Pepper
1. Preheat oven to 400. Put tomatoes, onions, garlic and thyme in a roasting pan, toss with olive oil, and place in the oven. Roast for about 30-35 minutes. Remove the skin from the garlic and discard the thyme.
2. In a large pot combine the roasted veggies with the chicken stock. Bring to a simmer. Add the corn and chili. Puree with a stick blender.
3. Remove from heat and let cool to an edible temperature. Garnish with salt, pepper, and basil (some chopped bacon would be a good addition too).