Tomato Soup

When I grew up tomato soup with macaroni was every kids favorite. The soup was made from powder with added milk or water and while I found it delicious at that time I have tasted it as a grown up and cannot say I find it tasty at all. A tomato soup made out of real tomatoes though, thats a totally different story. Bursting with flavor its sure to become a hit!

Ingredients;

1 yellow onion, coarsely chopped
3 garlic cloves peeled
freshly ground pepper
sea salt
fresh thyme, oregano or basil (use whatever you have)
6 tomatoes (if possible use ripe tasteful tomatoes)
1/4 cup extra virgin olive oil
2 bay leaves
4 cups chicken or vegetable broth
1 tbsp balsamic vinegar
1 tbsp sugar
chili powder or cayenne or tabasco or hot sauce whatever you prefer, just remember to go light with the cayenne or you might be in for a surprise

Preheat oven to 425F
Wash and cut the tomatoes in halves. Spread the tomatoes, onion and garlic onto a baking tray. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for 30 minutes or until caramelized.
Add the tomatoes, onion and garlic to a stock pot making sure to get all the liquid (using a spatula). Add 3/4 of the broth and the bay leaves. Bring to a boil, reduce heat and simmer for 20 minutes or until reduced by a third. Add the herbs, sugar, balsamic vinegar and spice. Use an immersion blender and puree the soup until smooth. Taste and adjust with spices. If you like you can add heavy cream or creme fraiche at this time for a more creamier soup or the remaining broth for a lighter soup. I personally prefer not to use cream the soup will get a cream like consistency without .

Pour soup into serving bowls, garnish with cheese, onion, herbs or whatever you prefer or have in your refrigerator.

Enjoy!!