Cream Of Roasted Tomato Soup

Ingredients

Directions

Preheat your oven to 450 degrees.

Cut the tomatoes in half or in quarters, and scoop out the seeds. Peel the onion, and cut into quarters. Peel the papery skin off of the head of garlic.

Place the tomatoes, onion and garlic on a large sheet pan. Drizzle the olive oil over the vegetables. Make sure you turn the vegetables to make sure they are coated in the olive oil.

Place the pan in the oven, and roast for 20 minutes. With a pair of tongs, turn the vegetables over, and roast for another 20 minutes.

Remove the pan from the oven. Transfer the vegetables into a medium saucepan. Add the cream to the pan.

Using a stick blender, or in batches in a countertop blender, puree the vegetables and cream. If using a countertop blender, return the puree to the saucepan.

Add the oregano, and worcestershire sauce, and cook over medium heat, until heated through.

Ladle the soup into bowls, and garnish with some feta cheese, or some chopped herbs.

Makes 3-4 servings.

Submitted By: Tim Sousa

This is a simple soup, that's easy to make, and versatile. You can substitute tomatillos if you like, or use a combination of tomatillos and tomatoes. You can add any herbs that you like, and you can be creative with the garnishes.