Oh emm gee. I will likely never make tomato soup any other way. Let me first start by saying, I am still dealing with about a crisper full of tomatoes a week. I think I will be down to the last bit within the next 2 weeks. My husband found a (fancy) napkin in my pantry that had a recipe for roasted tomato soup and asked me to "please" make some. He knows I love adventure in the kitchen, so tonight is the night. As I said in the beginning, this is amazingly delicious. I added shredded chicken and used a hand mixer/food processor to puree it just a bit. It probably would have been just fine to skip the last step, but I think it blended the flavors well. If I were to serve it to guests, I would probably buy bread bowls.
I took a pic of the napkin but also found a Food Network version that is very similar. In the napkin version, the oil, garlic and onion are mixed in with the tomatoes and baked together at 375. I boiled chicken breasts and added bullion cubes, salt, pepper, oregano and fresh thyme as the base. Also added shredded parmesan at the end.
