Thug Kitchen Roasted Tomato Soup

Hey All,

So its been a productive afternoon.  Got the fridge and pantry ready to go for the week ahead, mixed up the yogurt/dill sauce for the kebobs and prepared this roasted tomato soup from Thug Kitchen.

OK, so Thug Kitchen is this foul mouthed no-nonsense blog I also found via facebook.  The language is completely NSFW, but their recipes and ideas are founded in reality and make good food.

Here's the gist of the recipe.  I should note, this is way fresher and tastes more like summer than canned soup.  I really wish I would have made this one when the weather was colder.  Served with a salad and some grilled cheese sandwiches, this should be a winner.


1 28 ounce can of plain, peeled whole tomatoes (get one that is low on sodium, if it matters to you, check that label)
3 teaspoons of olive oil
4-5 cloves of garlic (still in their skin)
1 medium russet potato
1/2 a small head of cauliflower (about 1/3 pounds)
1/2 a medium yellow onion
1 tablespoon of diced fresh rosemary (if you need to use dried, use only 1 teaspoon)
3/4 teaspoon dried thyme
2 1/2-3 cups vegetable broth
salt and pepper to taste

Drain and roast to tomatoes for 30 minutes at 325F.  I used pan spray instead of messing around with the mess of oil.  I've recently rediscovered the joy of pan spray.  Gosh it sure is handy.

Roasting the garlic and getting it out of its skin is a pain, so I'd say smack the clove with the side of a knife (thanks Anne Burrell for that fun technique), chop it up and roast it when you add the potato and cauliflower and roast for another 40 minutes.  I ended up bumping the temperature to 375F for the last 10 minutes to get some color on them.

I also just warmed the herbs with the leftover tomato juice with a bullion cube topped up to 3 cups total liquid.

Also, pay attention to what your blender is doing.  If it does like mine, it will cavitate, blending the daylights out of the stuff on the bottom and not touching the stuff on top.  Go slow and get that stuff smooth.

Now its sitting in the pot in the fridge, patiently waiting to be warmed through for dinner later this week :)