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Roasted Tomato Soup

10 vine-ripened tomatoes, cored
4 1/2 tbsp olive oil, separated into 3 tbsp and 1 1/2 tbsp
1 small onion, diced
1 1/2 tbsp minced garlic or garlic paste
2 tsp sugar
1 1/2 tbsp fresh thyme, roughly choppped
1/2 cup roasted red pepper, roughly choppped
3/4 cup water or tomato juice
kosher salt and freshly cracked black pepper

fresh basil pesto, for garnish
truffle oil, for garnish (optional)

Preheat oven to 375 degrees. Place the cored tomatoes on a sheet pan and drizzle with 3 tbsp of olive oil. Toss the tomatoes to completely coat with olive oil. Season the tomatoes liberally with kosher salt and freshly cracked black pepper. Once the oven is hot, roast the tomatoes at 375 degrees for about an hour or until the peels are breaking open and the tomatoes are slightly caramelized and golden. Remove the roasted tomatoes from the oven and allow them to cool until they are at a handle-able temperature. Once you can handle the tomatoes, peel off the skins.

While the tomatoes are roasting, preheat a large saucepan over medium heat. Add 1 1/2 tbsp of olive oil to the pan. Once the pan and the oil are hot, add the onions. Saute the onions over medium heat, stirring frequently, for about 10 minutes, or until they are translucent and soft. Add the garlic and thyme to the pan. Allow the garlic and thyme to cook for about 1 minute longer, then remove the pan from the heat until the tomatoes are roasted and peel.

Return the saucepan to the stove over medium heat. To the sauce pan add the roasted red peppers, water, sugar and roasted and peeled tomatoes, along with any juice that may have accumulated on the sheet pan while roasting. Using a hand blender, puree the soup to a well-blended yet slightly chunky consistency. If you don't have a hand blend you can just carefully transfer the contents of the saucepan into a blender or food processor and puree to a similar consistency using one of these devices. Once the soup has been pureed, taste it. Adjust the seasoning levels as necessary with kosher salt and freshly cracked black pepper. If the soup is still a bit acidic try adding a touch more sugar. Garnish with fresh basil pesto and truffle oil for a decedent yet simple treat. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: 3 Cheeses Oozing from a Crusty Artisan Jalapeno Loaf
http://www.whatwereeating.com/recipes/3-cheeses-oozing-from-a-crusty-artisan-jalapeno-loaf/