I got the recipe from
leahmiriam but I sort of read over the recipe and faked it.
Basically I roasted tomatoes (plum tomatoes cut in have lengthwise and some yellow tomatoes cut into wedges) with onions (cut into wedges) and garlic cloves (smashed with the flat side of a knife). Toss them with olive oil, kosher salt, and fresh ground pepper. The recipe said to roast for 30 minutes, turn them over with a spatula and then another 25 minutes until they are lightly browned (at 350 degrees). I had rather more tomatoes than the recipe called for so I was guessing at proportions and cook times. Anyway, I probably ended up roasting them for more like 80 minutes total.
The recipe doesn't say to do so, and in fact doesn't require it, but I pulled the skins off the tomatoes after I took them out of the oven. They'll basically fall right off if you poke them, so it's easy, and I prefer not to have the skins in my soup.
Anyway, process the tomatoes, onions, garlic, and juices in a food processor until smooth. Add vegetable stock and voila!
That's as far as I've gotten... the recipe also calls for you to then bring the soup up to a simmer and add thinly sliced basil (yum!) which I haven't done because I didn't have any basil. It also says to add corn kernels cut fresh off the cob. I don't have any corn (nor do I care for it), so I haven't done that yet either. It is, however, still the absolute rockin'-est tomato soup I've had in a long, long time. (I used a LOT of garlic)
Incidentally, the recipe called for 2 lbs tomatoes, 1 large sweet onion, 4 cloves garlic, and salt/pepper to taste. I made way more than that, and my amount of garlic (proportionally) I used was much higher.
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