Roasted Tomato Soup
If you've never had the pleasure of homemade tomato soup, this recipe is a great introduction.
Cut tomatoes in half lengthwise. Combine with garlic and ⅓ cup olive oil in a baking dish. Toss to coat well and bake at 375ºF for 45 minutes or until tomatoes are tender and slightly browned. Set aside.
In a soup kettle, combine onion with 1 tablespoon olive oil. Sauté over medium-high heat until onion has softened. Add chicken broth or tomato juice, basil, oregano, and Worcestershire sauce. Bring mixture to a boil.
Pour roasted tomatoes and garlic — in batches if necessary — into a food processor. Pulse until tomatoes are puréed. Add tomato mixture to the soup kettle and simmer for 30 minutes. Stir in orange zest and serve.