Roasted Garlic and Yellow Tomato Soup

We’re a finicky lot here in the Pacific Northwest. It’s true that it rains a lot in the winter, so we crave sunny and warm days. We had a especially beautiful and unusually warm summer this year, but with many 90 degree days (which we’re just not used to here), slaving in front of a hot stove has been the last place anyone wanted to be. That said, some may be grateful for the fall weather that is setting in. Personally, I am sad to see the warm temps go, but there are plenty of things to get me excited about fall, like getting to wear my hand knit sweaters and favorite boots and actually wanting to be in my kitchen again. This roasted garlic and yellow tomato soup is the perfect recipe for the transition from summer to fall when tomatoes are plentiful and the nights are starting to get cooler.

I came up with this recipe because I had an abundance of yellow tomatoes. I like the color the yellow tomatoes give, but feel free to make this with whatever color tomatoes you might have.

Pre-heat oven to 425 degrees. Core and cut tomatoes into quarters. Spread as a single layer onto 1 or 2 baking sheets. Cover with garlic and onions. Drizzle with olive oil and season with salt and pepper.

Roast for 40 minutes or until caramelized. Resist the temptation to flip them halfway through, but you may want to rotate the tray if your oven heats unevenly. Transfer the tomato mixture to a soup pot. Add bay leaves and stock. Bring to a boil, then simmer for 15-20 minutes or until reduced to a desired consistency. You can also add stock if it gets too thick. Add basil to the pot and blend with an immersion blender.

Set the table, put on your favorite Netflix show, serve with a delicious toasty grilled cheese sandwich and say goodbye to summer, because fall is where it’s at.