Ingredients

The following ingredients have 4 Servings
  • 10-12 medium-sized tomatoes
  • Salt & pepper (to taste)
  • Garlic powder (to taste)
  • 1/2 teaspoon dried tarragon
  • Olive oil (to taste)
  • 1 cup milk or half-and-half

Instruction

  • Pre-heat oven to 375F.
  • Cut tomatoes in half, and remove cores.
  • Place tomatoes in a baking dish (you may need to creatively arrange and/or use two dishes).
  • Season tomatoes with salt, pepper, garlic powder, and dried tarragon.
  • Drizzle a tablespoon or two of olive oil over the tomatoes.
  • Roast tomatoes for 45 minutes. No need to turn them.
  • Remove tomatoes from oven once they're cooked. I let them cool for a few minutes prior to blending, but if you decide not to, use caution. 
  • Add tomatoes and juice left over from roasting into blender (I do two batches), blend well.
  • Place a sieve over a pot and then pour blender mixture into the sieve. Using a spoon, strain the liquid through the sieve. Discard what's left in the sieve.
  • Add milk or half-and-half to the soup.
  • On medium-high heat, warm soup, stirring occasionally. Turn off heat just before soup reaches a boil.
  • Serve immediately, add additional salt & pepper to taste if needed.