Fancy pants tomato soup, now with 25% more fancy!
12 roma tomatoes
6 cloves garlic (unpeeled)
1 tsp coarse kosher or sea salt
1/2 tsp freshly ground black pepper
3 Tbsp olive oil (divided)
1 Tbsp balsamic vinegar, plus extra for drizzle
1 medium yellow onion (chopped)
2 1/2 cups vegetable stock
Preheat oven to 375 F. Halve tomatoes and place skin side down on a baking sheet lined with aluminum foil. Add unpeeled garlic to pan. Drizzle tomatoes and garlic with 2 Tbsp olive oil, coarse salt and black pepper. Roast for 45 minutes, remove garlic from pan and set aside to cool. Continue roasting tomatoes for 15-30 more minutes until the underside skin is browned.
Meanwhile, heat remaining olive oil in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 5-7 minutes.
Peel roasted garlic and add it to the pan with onions along with the tomatoes and stock. The stock should just cover the tomatoes. Add 1 Tbsp balsamic vinegar. Use an immersion blender to puree until smooth.
Serve with croutons and parmesan garnish, alongside fancy pants grilled cheese sandwiches for maximum fancy pants effect.
Use an immersion blender to obtain a coarse, rustic texture. Using a Vitamix or other superblender will render it too smooth and rob the soup of its fancy pants character.