"Smokin' Tomato Soup" - affectionately named by the husband

My obsession with soup continues; I expect a variation of it will make its way to our weekly meal plan each week until spring.  When asked if he was consuming too much soup the doctor replied, "Not at all; I like soup." (Yet, another reason we are a well suited as man and wife.)  While, I thought this recipe to be good (not out of this world), the doctor seemed to have a different take "Mmming" after the first bite, and complimenting me on my efforts after the second.  (Always nice to hear.)  It's hard to complain when you are dipping a gooey grilled cheese sandwich into a piping hot bowl of smokin' soup. 

Ingredients:

2 pounds fresh tomatoes

7 cloves garlic

1/2 cup olive oil

2 teaspoons Kosher salt and freshly ground pepper (I hit it with additional salt prior to serving.)

1 cup white onion, diced

1 cup carrots, diced

1 teaspoon Cayenne (*this gave the soup quite a kick; cut in half if you prefer subtle heat)

2 Bay leaves

1 Quart chicken stock, or as needed

1/2 cup fresh herbs, chopped  (optional)

3/4 cup heavy cream (optional...when is heavy cream ever optional?  a must add.)

Preheat oven to 450 degrees.  Wash, core and cut tomatoes into halves.  Spread the tomatoes and garlic cloves onto a baking tray lined with foil.  Drizzle with olive oil and season with salt and pepper.  Roast for 20-30 minutes, or until caramelized.

While tomatoes are garlic are roasting, in a large pot melt the butter at medium high heat.  Once it is bubbling, add the diced onion, carrots and Cayenne.  Saute until onions are translucent.  Add 3/4 chicken stock, bay leaves, and roasted garlic and tomatoes.  Bring to a boil, reduce heat and simmer for 20-30 minutes until liquid has reduced by a third. 

Using an immersion blender, food processor or blender puree the soup until smooth.  Return to low heat, and add cream and/or remaining chicken stock (if needed).  Season and garnish with fresh herbs.

Recipe from Tasty Kitchen

*Incidentally, the soup got its name as a result of the excessive amount of smoke that clouded our tiny apartment kitchen as the tomatoes roasted at such a high heat.