Roasted Tomato Soup for cold windy nights

The cool weather is here and spoon season is starting. For those of you who do not wash you own dishes, this is when there are noticeably more spoons than forks to be washed. Mainly because you may be eating more soup. If you happen to like soup or not for that matter here is a really good recipe submitted by Lisa V. of Chicago, IL.

3 lbs. Tomatoes cut in halve and the stem part cut out.
1 large yellow onion, thinly sliced
1/3 cup olive oil
small pinch of each: basil, fennel seed, marjoram,
rosemary, sage, savory and thyme.
1 Tablespoon coarse sea salt or any salt you see
1 teaspoon black pepper or Knox's Cracked Pepper Dry Rub
3 cups vegetable or chicken stock
4-6 drops of Tabasco® sauce

Preheat your oven to 425 degrees. Place the tomatoes in one layer in a roasting pan or a cookie sheet with sides. Put the onion in a layer on the tomatoes. Drizzle the olive oil over the top and sprinkle with the herbs.

Roast in the oven for 20 to 40 minutes depending on how accurate your oven is. When the tomatoes begin to become slightly brown they are done.

Put the roasted vegetables in a blender, pour in the stock and blend until smooth. You may have to do this in batches.

Pour soup into a pan and heat till hot. Shake some pepper and drip some Tabasco on it until the desired effect is achieved. A small swirl of sour cream is really good in this soup also.

We normally make this soup accompanied by Sour Dough Grilled Cheese Sandwiches as you can see above.