Roasted Tomato Soup
A couple weeks ago I wrote about tomato soup that I had made. It was quick and easy and tasted much better than the canned variety. However, I recently discovered another recipe for tomato soup that 
involves roasting the tomatoes with garlic, oil, and balsamic vinegar. By roasted the tomatoes, the flavors are concentrated and deepened. After the tomatoes are roasted, they are added to sauteed onions, basil, thyme, and chicken stock. The mixture is then blended until smooth. I also added a pinch of sugar, just to mellow out some of the acidity of the tomatoes. This is definitely a superior tomato soup to what I made previously. The flavors are bolder and more intense, the texture is better, and the addition of fresh basil is a perfect compliment to the tomatoes. It’s not quite as quick as to other recipe, but taking the time to roast the tomatoes is worth it.