Roasted Tomato Soup with Sweet Onion

Fall Recipes, Healthy Eating, Seasonal Recipes, Soup and Stew | 13 comments

The week of Thanksgiving and a few days after we were far too busy doing things like hanging out with family, watching movies, eating Dad’s popcorn, playing in the leaves on Grandpa’s (my dad’s) property in Missouri, and riding “4th Wheelers,” as Logan calls them, for things such as food blogging. I think there might even be a picture of me and Eric on the 4 Wheeler somewhere, but that picture didn’t end up on my camera. Oops!

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Not that I don’t love cooking and blogging about it. That’s what goodLife {eats} is all about. But sometimes it’s nice to put these hobbies aside and just enjoy the moments that life has to offer. I certainly enjoyed the gorgeous scenery at my dad’s house and being away from it all.

I had every intention of jumping right back in after we returned, but I should have known that life has a way of changing my plans. Instead, I was busy rewashing our clean clothes I had so carefully packed before our trip home thanks to the downpour during our plane change in Dallas, getting kids back into a routine, and putting up Christmas decorations inside and out. (I’ll try not to mention my disinterest in putting away the mountainous pile of laundry I’ve done since we’ve been back from our trip. Maybe I’ll get it done tomorrow). In any case, here’s a little something I have had saved “just in case.” I think the past week qualifies for a “just in case” usage.

Roasted Tomato Soup with Sweet Onion

adapted from Eat Well

Ingredients:

For the Soup:
1 Tbsp olive oil
1 sweet onion, chopped
1/2 cup dry white wine
3 cups chicken broth (or vegetable broth)
Roasted Tomatoes, recipe follows
salt and ground pepper, to taste
1/4 cup half and half
2 Tbsp fresh parsley, chopped
sourdough toast, for serving

For the Tomatoes:
3 lbs stewed tomatoes (canned)
1 Tbs olive oil
1 Tbs balsamic vinegar
1 garlic cloves, minced
1 shallot, minced
1/4 tsp salt
1/4 tsp pepper
1/2 tsp dried basil

Directions:

For the soup:

Heat oil in a large saucepan over medium-high heat. Add onion and cook stirring often and reducing heat as needed to prevent scorching, until onion is soft and translucent, about 8 minutes. Add white wine to pan and increase the heat to high; boil until the liquid is evaporated, 2-3 minutes.

Add broth and the tomatoes, scraping up any browned bits from the bottom of the pan used to roast the tomatoes and bring to a simmer.

In a blender or food processor, puree the soup, in batches if necessary, until smooth. Taste and season with salt and pepper. Stir in the half and half. Ladle soup into bowls, garnish with parsley, and serve with toasted sourdough.

For the tomatoes:

Preheat oven to 325 degrees F. Place the tomatoes on a baking sheet. Mix the oil and remaining ingredients and spoon it over the tomatoes. Bake until the tomatoes are soft and wrinkled, about 1 hour.

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