Spicy Roasted Tomato Soup

Whatever it is that's going around? It got me. I like to think of myself as one of those people who rarely gets sick. But whatever this is had me non functional, voiceless and turned me into a mouth breather for the past several days. I was quite the catch. So on day one of this  I wanted soup. And this is what I made.

I had no real idea what I was doing. I just knew I had lots tomatoes and I sure as hell wasn't going to the grocery store. It turned out better than anything I could have hoped for. Tomatoes are packed with vitamin C... I could use more of that right now. Even if you're not sick, tomatoes are great for the skin!

Spicy Roasted Tomato Soup

makes 1 serving or 2 small

///Ingredients///

• 4 medium tomatoes 
• 2.5 cups cherry tomatoes
• 1/4 c olive oil
• sea salt
• pepper
• 2 teaspoon dried basil
• 1 teaspoon red chili flakes
• 3 gloves garlic
• 1/4 onion
• fresh thyme

///Directions/// 

Core and chop tomatoes. Put all tomatoes on a baking sheet with olive oil and roast at 350 F for 20-25 minutes. They're ready when your kitchen smells like heaven and the tomatoes are soft. Put chopped onions and garlic in a medium sized pot with a teaspoon of olive oil. Sauté until the onions are soft and be sure you don't burn the garlic. When the onions are translucent, add tomatoes to the pot with chili flakes and basil and keep on medium-low. Cook for ten minutes and puree with a blender or hand blender. Return to stove top and cook for another ten minutes. Strain the soup and save the pulp  (it is insane on crackers). Season with salt, pepper and fresh thyme. Serve with grilled brie sandwiches. 

About that pulp....so many times when we make something in this house, we save the byproduct in hopes of finding a delicious use for it later. When we make almond milk, we make almond meal crackers. But many times we just can't find something that works and we end up taking up space in the fridge trying to figure it out. So the first half of the pulp from the soup I tossed. HUGE MISTAKE. Add a swirl of olive oil to the remaining pulp and serve with crackers for a delicious spread.