roasted field tomato and Italian parsley soup

My vegetable garden is still full of gorgeous tomatoes that deserve to be used up before they over ripen and  fall to the ground . Soup is the perfect way to use up pounds of tomatoes. Whatever we don’t eat right away, I’ll freeze and serve it on a cold snowy day in January. It’ll give us hope that summer will come again…

Roasted Field Tomato and Italian Parsley Soup
Preheat the oven to 400* F.

3 pounds ripe field tomatoes, cut in half lengthwise
1/3 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 teaspoons freshly ground black pepper
2 yellow onions, chopped
4 garlic cloves, minced
2 tablespoons extra virgin olive oil
½ teaspoon crushed red pepper flakes
1 (28-ounce) canned diced plum tomatoes, with their juice
½ cup fresh flat leaf parsley leaves, chopped
1 quart chicken stock

Toss the tomatoes with 1/3 cup olive oil, – sprinkle with salt and pepper.
Place the tomatoes in 1 layer on a parchment lined baking sheet.
Roast for 45 minutes.
Cut tomato halves in four.

In a large stockpot over medium heat, slowly sauté the onions and garlic in 2 tablespoons of olive oil for 15 minutes
Add the canned tomatoes, pepper flakes, flat leaf parsley, and chicken stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil and simmer uncovered for 30 minutes.
Serve hot.

THE LOVE: Use the ripest local tomatoes you can find. Roasting your tomatoes not only deepens the flavour of the soup but also it’s color.

printable recipe

one year ago: crispy pumpkin gnocchi

two years ago: apple crisp

Thanks for reading.