Ruth's Roasted Tomato Soup with Cheese Toast for Souper (Soup, Salad & Sammie) Sundays

Yes, this is my third week of making a Ruth Reichl soup and this soup looks similar to last week's Perfect Fall Soup. But in my mind, you can never have too much soup and a good tomato soup is always welcome for a starter or for a meal--especially when you have a good toasted cheese bread for dunking. 

From Ruth's blog post titled Red and Robust,she says, "Incredibly easy, and extremely satisfying. I’m just hoping we don’t eat it all; this will be the most wonderful freezer find when the snow starts to fall."

Roasted Tomato Soup
Slightly Adapted from RuthReichl.com 
(Serves 4) 

2 lbs tomatoes (about 5), cored and cut into quarters
1/2 tsp sea salt, or to taste 
3 cloves garlic
2 onions, quartered
extra-virgin olive oil
1-3 cups water (I used the juices from the roasting + about 1 1/2 cups)
1/4 cup cream (I omitted--but it would certainly be welcome)

Heat an oven to 375 degrees

Place the tomatoes, onions, and garlic pieces on a sheet pan lined with parchment paper, shower with salt and splash generously with olive oil. Put into the oven for about an hour.

Squeeze the cloves of garlic out of their skins and put them, along with the tomatoes and onions into a blender or food processor. Add 1 1/4 cups water and blend. Add more water if you’d like thinner; I think 2 cups of water is about right, but you might like more or less.

Taste for salt, reheat a bit and then swirl in a little cream before serving.

Notes/Results: Just sweet and flavorful from all of the roasting and rich and delicious--a simple little tomato soup that doesn't need much else to make it a starter for a meal, or a light lunch. It's vegan if you don't drizzle the cream or use coconut milk and of course, skip the cheese bread or use good vegan cheese. This is perfect comfort food and I look forward to it in lunches this week. I'll happily make it again.

Linking up to I Heart Cooking Clubs where this week's theme is Snacks & Beginnings. I think a cup of this soup is a perfect beginning.

 Now, lets take a look into the Souper Sundays kitchen:

Thankfully, Tina of Squirrel Head Manor weathered Hurricane Michael successfully although she had no power for several days. She still managed to eat well and says, "The charcoal grill has been a blessing, First night home Doug grilled burgers, I heated beans on the camping stove and made a salad.  We ate outside as the temperatures were a bit cooler." So happy you stayed safe, Tina!

Judee of Gluten Free A - Z Blog shared a perfect-for-fall Acorn Squash Server post on making a soup bowl from an acorn squash, She says, "If you are looking for a good idea for Thanksgiving, look no farther. Acorn Squash and mini pumpkins make beautiful decorative serving pieces for fall holidays!" Judee will be filling her squash bowls with the Roasted Chestnut Soup she shared last week. 

 
Shaheen of Allotment2Kitchen brought Savoury Purple Rainbow Carrot Rice Pilau and said, "I was quite surprised how the purple carrots bled into the white basmati rice and tainted it with a purple hue.  It actually looked quite pretty and quite nice to eat. ... As I had some left over, I decided to take some into work for lunch as a savoury rice salad dish.  You could reheat it in the microwave or eat it at room temperature."

Mahalo to all who joined in this week!
 
About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here. 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (optional).

An InLinkz Link-up

 
Have a happy, healthy week!