Roasted Tomato Soup & Breadsticks

A friend brough over a massive bag of cherry tomatoes, but one can only eat so many plates of tomatoes and cottage cheese before one starts to feel a little panicky about what to do with all of those tomatoes. I still had a big wad of leftover dough in the fridge from yesterday's pizza, so I decided to make breasticks and tomato soup.

Roasted Tomato Soup

2 lbs or so tomatoes

1 onion, thinly sliced

2 cloves of garlic

a few sprigs of thyme

4 T. olive oil

1 t. sugar

salt and pepper

Toss above ingredients in a roasting pan and roast, stirring once or twice, in a 425-degree oven for about 25-35 minutes.

Add roasted tomato mixture and 4 c. chicken stock to pot and simmer 5 minutes. Check seasoning and adjust as necessary. Here's where things get silly. If you want a smooth soup, puree in blender or use an immersion blender and strain through a sieve. Return soup to pot, and add additional seasonings or add-ins. You could add some hot sauce or red pepper flakes, fresh basil or other herbs, cooked rice, or even some cream for more of a 'cream of tomato' soup. I added a little hot sauce and about 1/3 c. heavy cream. It was pretty good, but I was not prepared for its bright orange, wheaties box color. Not the sexiest photo, but good eats nonetheless.