- Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta where she lives with her husband. Her son is currently attending the University of Victoria. Cinde became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. As a passionate home cook she encourages everyone to just get in the kitchen and cook. Food restrictions are real and learning to accommodate them is an important skill.
Visit www.everydayglutenfreegourmet.ca or follow her on social media:
Making Roasted Tomato Soup has become a fall ritual in my kitchen. The bounty of the garden coupled with the cooler weather provides the inspiration I need to move indoors and make soup. Although I enjoy making soup all year long this soup is just as much about the satisfaction of using home grown tomatoes as it is about the soup.
- 4 lbs Roma tomatoes
- 6 cloves garlic, peeled
- 1/3 cup olive oil
- generous sprinkling of salt and pepper
- Preheat oven to 350°F.
- Cut tomatoes in half. Remove pulp and seeds into a bowl.
- Place tomatoes cut side down on a baking tray, add garlic.
- Drizzle tomatoes and garlic with oil. Sprinkle with salt and pepper.
- Roast in preheated oven for 1-1¼ hours until they are very soft and a little black around the edges.
- While tomatoes are roasting put tomato pulp and seeds into large strainer over a bowl.
- Push the pulp through the strainer and collect as much juice as possible. Discard seeds and set aside pulp and juice.
- Heat olive oil in large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add salt, pepper, chicken stock, reserved tomato pulp, roasted tomatoes and garlic.
- Return to heat just long enough to warm all the ingredients, about 5 minutes.
- Using a hand blender or food processor puree soup until smooth.
- Season to taste with salt and pepper.
- Garnish as desired* with sour cream or yogurt and fresh basil.
* To get the random pattern of lines like I did in the photo dip a fork into well-stirred yogurt and splatter it over the soup in two directions. Garnish with basil if desired.