Roasted Tomato Soup
I think the secret is in the lemon zest.
The recipe comes from Laurie Latour, author of The Future Christian Homemakers' Handbook.
ROASTED TOMATO SOUP
1 - 2 T. olive oil
5 - 6 lbs. tomatoes
½ c. orange juice
1 - 2 cans chicken broth or vegetable broth (I use 2 c. water plus 2 t. instant chicken bouillon)
3 bay leaves
1 t. lemon zest
Salt & pepper to taste
Cover two jelly roll pans (with sides to catch juice) with aluminum foil. Wash and dry tomatoes. (I cut out the cores here, too.) Don’t use cherry tomatoes or grape tomatoes, as they are too small. Rub a bit of olive oil on the tomatoes, and set on the pan. Roast at 350 degrees until tomato skins are blackened on top. This takes about 1½ - 2 hours. Remove from oven and set aside to cool for about 20 minutes. Slip the skins off the tomatoes. Place pulp in blender or food processor and puree in batches until smooth. Put the puree in saucepan; add the rest of ingredients and simmer gently about 10 minutes. Remove bay leaves and serve.
This is wonderful cold, too. I usually cut the recipe in half as we have only 2 or 3 pounds of ripe tomatoes at a time. Laurie reports that it freezes well, but it has never lasted long enough to freeze at our house.