Simplest roasted tomato and garlic soup
Roast
Roasting
This is one of my favorite fall to summer transitional foods, for me something I make with the last big batch of local tomatoes I buy each late September. The roasting process, though, means that this will work well with tomatoes of pretty much any quality, ripeness, type and shape. This soup is bright in tomato flavor with simple ingredients, and your oven and blender or food processor do all the work! You *can* coat your baking sheet with olive oil instead of lining it, but I find that the oil doesn't really add a flavor to the soup when used in that stage, and it seemed kind of a waste. For storing and keeping soups longer, I feel that adding the fat in as a garnish if you want like with a drizzle of olive oil or cream to serve is better. It's also good for a mixed crowd of non dairy eaters. The carrot trick is something I learned from Mark Bittman, there's something in the flavor of carrots that makes tomatoes taste more tomato-y. Enjoy!
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