chilled roasted tomato soup

 Good morning! I have another post planned for later today, but silly me, I got up early to share what I whipped up last night. I'm that excited about it. And as the northeast embarks on another day of incredible heat,  I thought you might enjoy a recipe that didn't involve heating up the kitchen at the hottest time of the day.  We're at that crazy favorite time of year when we struggle to keep up with all of the tomatoes piling up on the counter. This will takes care of some of them in the easiest possible way. In fact, it almost makes itself. Who could ask for more?

How to:
Early in the morning, toss into a roasting pan:

• chopped very ripe tomatoes and throw in any cherry sized ones whole
• one or two coarsely chopped onions
• splash of olive oil
• dash of oregano
• salt and pepper

Roast at 450 degrees until they cave in and you see a few tinges of black on several tips of assorted tomatoes. 30 to 45 min.
Remove from oven and let cool.
Transfer to a glass jar or dish and store in the fridge.
When ready to serve puree the chilled ingredients in a blender with:
-a little sugar or maple syrup
-water or vegetable stock (I used water and it was still impressive) to thin it slightly

Serve with a dollop of Greek yogurt, a twist of ground pepper and  a sprig of basil.

Note: I'm sure this would taste wonderful hot, but I've never made tomato soup because my children turn their noses up to it.  Amanda just recently posted about  a wonderful  tomato/carrot soup that her kids miraculously love. I'll have to try her variation as soon as the temperature drops.

Thanks for your lovely September favorites! I'll have to add chilled roasted tomato soup to my faves. See you soon!