Make Roasted Curry Tomato Soup

Enjoy this spicy roasted tomato soup, hot or cold. This can even be made well with the hard, pinkish plum tomatoes, running about two ounces each, that are found throughout the winter. In summer, when tomatoes are riper, cook them five minutes less.

Things You Will Need

- 1 head garlic, separated into cloves and unpeeled

- 20 plum tomatoes (2 to 4 ounces each, 4 pounds total)

- 2 medium onions, peeled and chopped fine (2 1/2 cups)

2 tablespoons olive oil

- 2 tablespoons kosher salt, or less if using canned broth

- 1/3 cup curry powder

- 3 tablespoons sweet paprika

3 cups basic Chicken Stock

- 3 tablespoons fresh lemon juice

Method

- Place rack in center of oven. Heat oven to 500 degrees F.

- Put garlic, tomatoes, and onions in an 18 x 13 x 2 inch roasting pan. Drizzle with the oil.

- Toss until vegetables are lightly coated. Sprinkle with salt. Roast for 10 minutes.

- Remove pan from oven. Add curry and paprika.

- Toss and turn vegetables with a metal spatula. Roast for 15 minutes more.

- Place food mill with finest disc over a large non-reactive pot. Pour half the pan's contents into the mill.

- Stop from time to time to scrape off the bottom of the disc with a rubber spatula.

- Add chicken stock to puree and bring just to the boil.

- Stir, scraping bottom of pan so that puree does not stick. Reduce heat to medium and cook until hot throughout.

- Remove from heat and add lemon juice. Taste for salt.