john cabrera

lovelyybones:

This is my new favorite Tomato soup recipe. I use to use one that had chunks of tomatoes which was good fresh, but left over just… wasn’t nearly as tasteful. This however works well as leftovers. I refuse to eat condensed canned soup because it’s just so… bland! Try this, you’ll never turn back to canned soup again. :)

Roasted Tomato and Sage Soup
Makes 4 servings

Ingredients

• 2 pounds ripe tomatoes, halved
• 1 medium onion, quartered
• 2 cloves garlic, whole
• 2 Tbsp olive oil or canola oil
• sea salt
• 3 cups chicken stock (or vegetable stock)
• 1/3 cup dry sherry
• 1 tbsp honey (or more to taste)
• fresh ground black pepper
• 10 sage leaves, roughly chopped

Instructions

1. Preheat oven to 450°F. Line a roasting pan with the tomatoes, onion and garlic. Drizzle with oil and sprinkle with salt. Roast for 30 to 45 minutes or until cooked.
2. Put roasted tomatoes, onions and garlic in a saucepan. Add stock, sherry and honey. Bring to a boil. Immediately reduce to a simmer and cook 30 minutes.
3. Add sage leaves and allow to simmer 10 more minutes.
4. Using an immersion blender, puree until smooth.
5. Strain through a fine sieve to remove seeds and skins.
6. Season with more salt if necessary and freshly ground black pepper.
7. Garnish with creme fraiche or cream, if desired

(via foodandfizz)