By Julia Westhoff
Are you a soup lover? I’m not – I wish I were. It always seems like something really healthy people eat. That and salad (turns out I’m not really a salad lover, either – notice a theme?).
Of course, adding cheese to anything immediately bumps it out of the “health food” category and into “something Julia likes to eat.” That’s why I love this soup so much. This soup, paired with some good bread or a grilled cheese sandwich, has been a staple of our family for the past several weeks.
Because, let’s be honest, it’s still tomato season. Our tomato plants are producing more than ever. But the chill in the air calls for something cozier, and we all know that rain + fall = tomato soup (that’s an actual fact, I’m sure you can find it in Wikipedia).
Cheesy Roasted Tomato Soup
5 or 6 large tomatoes, quartered
1 onion, quartered
1 head of garlic
4 oz mozzarella
2 cups or so of chicken or veggie broth (water also works in a pinch)
Toss tomatoes, onion and garlic in olive oil and salt and place on roasting pan. Roast at 425 for about 20 minutes. When cool enough to handle, pop the garlic out of its peel. Blend veggies together (with their juices) until smooth, then add broth to desired taste and texture.
Shred mozzarella and add to warm soup.