Nothing like getting a big bunch of freshly picked, local tomatoes and trying to figure out what to do with them.
It’s a rainy, summer day here and soup sounds like a great thing to go with the homemade pretzels that are rising.
The recipe is fairly simple. Grill the tomatoes. onion and garlic, then cook and put through a strainer.
Fire Roasted Harvest Tomato Soup
6 Roma Tomatoes
1 coarsely chopped white onion
1 head of garlic (intact)
olive oil (to coat)
2 cups mushroom broth
Turn on barbecue to medium
Coat roma tomatoes, onion and garlic in olive oil and place in grill basket. Roast over medium heat for about an hour, stirring occasionally. Remove from heat and let cool. Puree with an immersion blender, strain through a strainer into a pot, pressing until you get most of the vegetables into the pot. Pour in about 2 cups mushroom broth and squeeze the garlic out of the head into the pot. Heat up and add salt and pepper to taste.