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Roasted Tomato Soup

A bright soup that feels better after a short roast in the oven.

Ingredients

• 8 ripe tomatoes
• 1 onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 2 cups vegetable stock
• salt and pepper

Steps

1. Roast the tomatoes, onion, and garlic until softened and lightly caramelized.
2. Blend everything with the stock until smooth.
3. Simmer briefly, season to taste, and serve warm.

A straightforward soup for using up a good late-summer tomato haul.