Do you remember when the first grape and cherry tomatoes came off the vine? We gleefully popped them in our mouths by the dozen, savoring the sweet, juicy wonderfulness. After awhile, though, the allure wore off. Now, we have 50 of these suckers ripening each day. I needed something to do with them.
The sweetness of the grape/cherry tomatoes is perfect for soup – no need to add any sugar to the mix. This soup is a lovely way to transition from summer to fall.
- 24 oz. grape tomatoes (I used a mix of several different types of grape and cherry tomatoes)
- 1 onion, sliced
- 2 cloves of garlic
- Canola oil
- 1/2 Tablespoon fresh rosemary
- 4 cups chicken or vegetable stock
- 2 Tablespoons tomato paste
- Salt and pepper, to taste
- Toss the tomatoes, rosemary, onion, and garlic in a bit of canola oil. Spread them on a pan (I lined ours with foil to assist with cleanup)
- Roast vegetables in a 350° oven. Check every 20 minutes, flipping and moving around the vegetables each time to ensure even roasting.
- Remove from the oven when the vegetables start to caramelize – this will probably happen around the 1-hour mark.
- Transfer vegetables to a blender. Add 2 cups of the stock and puree until the mixture is smooth. Press through a strainer and discard the solids.
- Pour the vegetables into a stock pot. Stir in the rest of the stock, whisk in the tomato paste, and warm the soup over low heat.
- Taste and adjust seasoning.
Source: Adapted from tastykitchen.com