Nick Pencis with Roast Social Kitchen made a recipe that is absolutely perfect for fall! If you can't make it to his restaurant, make it at home with his simple recipe.
Roast Social Kitchen's Roasted Tomato & Vegetable Soup
2 Pounds Roma Tomatoes
1 Red Bell Pepper - chopped
1 Fennel Bulb – remove core, and chop bulb and about half of stalk
1 Medium Red Onion – quartered
2 Garlic Cloves
1.5 Teaspoons Kosher Salt
5 Tablespoons Extra Virgin Olive Oil (2.5 fl ounces)
2.5 Teaspoons Red Wine Vinegar
5 Ounces Water
2.5 Teaspoons EVOO to drizzle in
Optional: White Beans & Sprig of Thyme
Preheat oven to 325 degrees. Toss all veggies in a roasting pan with olive oil and salt. Add water. Cover tightly with foil and roast slowly until very soft ~ 2 1/2 to 3 hours. Remove from oven and allow to cool. Puree the soup in small batches until very smooth. In first batch of soup slowly drizzle in EVOO. Add red wine vinegar a little at a time to the next batches. Whisk batches together.
For best results allow soup to marry overnight before serving.
Add some white beans for heartier soup. Garnish with a sprig of fresh Thyme. Enjoy!