roasted tomato basil soup
I cannot describe the amazing smells roasting tomatoes in my kitchen this time of year! This delicious soup is what I've been waiting for since I planted the seeds. 5 pounds field tomatoes* See note 1 Tbsp olive oil 1 tsp dried oregano 1 tsp salt & 1 tsp pepper or more to taste 1 tsp sugar 3 cloves garlic, peeled and sliced 2 large onions or equivilant of shallots chopped 2 Tbsp olive oil 1 Tbsp butter 1 medium zucchini, peeled, seeded and chopped – optional 3 cups broth or water 1 cup basil, or 1 cup basil and parsley mix, chopped 1/2 dried ancho pepper, chopped sour cream for serving – optional * If you don't have 5 pounds of fresh tomatoes, use 2 pounds of fresh and add a couple big cans of tomatoes to the pot when you add the broth. This takes about an hour to make, so plan ahead people! Heat oven to 400F. Line a couple large cooking trays with parchment paper. Wash the field tomatoes and cut out the stem bit...
