Roasted Tomato and Garlic Soup

(servings: 2-4, Active Time: 30 min, Cooking Time: about 2 hrs)

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Ingredients:

2.5-3 lbs plum tomatoes (halved)

 2 large cloves garlic

 4 cups low sodium chicken brother

2 tbsp. EVOO

1 tbsp. thyme (dried)

 1 bay leaf

1/4 tsp. red pepper flakes (or to taste)

salt and pepper

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Gadgets:

Food Processor, Baking Sheet, Tin Foil, Pot, Wooden Spoon

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 Directions:

1. Preheat oven to 400 degrees

2. On baking sheet, lay down foil and arrange all halved tomatoes cut side up. Sprinkle generously with salt and pepper and drizzle with EVOO

3. Fold garlic cloves (UNPEELED) into tin foil pocket and place on baking sheet with tomatoes

4. Put tomatoes and garlic into preheated oven and roast for about an hour, or until tomatoes are golden brown on top

5. Remove tray from oven and cool slightly. Put tomatoes into food processor with PEELED garlic cloves and pulse until contents resemble a chunky tomato sauce.

6. Heat drop of EVOO on high heat in pot and add processed tomatoes. Proceed to add spices and chicken broth. Stir ingredients together, let them come to a boil, and then lower heat to bring soup to a simmer. Let the soup simmer uncovered for about 25 minutes.

*7. Season your soup to taste and serve! Voila!

* At this point, I would recommend adding your choice of cheese, crouton, or sour cream (or all of the above)

Note: This soup was light and extremely flavorful. Next time I might add a tomato paste or cream while simmering just to thicken it up a bit.