Roasted Tomato Chicken Soup

It's officially early autumn now that Labor Day has come and gone, but you wouldn't know it by the local farmer's market. The apples, squash and pumpkins have started to arrive, but copious amounts of fresh stone fruits, berries, melons and tomatoes line the stalls. I decided to take advantage of the fruit before it disappears until next summer.

I've had this soup recipe for probably three years and just never got around to making it. You don't have to add chicken if you don't want to (if you'd prefer vegetarian use vegetable stock) and feel free to switch up the spinach with some other kind of leafy green. Fresh herbs work well in this recipe, too. Believe it or not, despite the tremendous amount of tomatoes at the Farmer's Market no one had any fresh basil. Go figure. As always, the longer you can let it simmer on the stove the better. Be sure to serve it with a grilled cheese sandwich or some crusty bread.

Roasted Tomato Chicken Soup

• 2 lbs Roma tomatoes
• 2 tbsp olive oil
• 5 cloves garlic
• salt and pepper to taste
• 2 tbsp tomato paste
• 1 quart chicken stock
• 2 tsp dried basil
• 2 tsp dried oregano 
• ½ tbsp balsamic vinegar
• 2 cups diced, cooked chicken
• 2 cups chopped baby spinach

 Preheat oven to 375 and quarter the tomatoes.

Place tomato halves, cut side up, on baking sheet with garlic cloves. Drizzle with oil and sprinkle with salt and pepper. Roast in oven for 1 hour.

Snip the ends off garlic and squeeze the insides into a blender. Carefully add the entire contents (juices, tomatoes and all) of the baking tray. Add stock, tomato paste, basil, oregano and vinegar. Blend until smooth.

Place soup mixture into a large pot. Add chicken and spinach and cook over medium heat, stirring frequently, until spinach is wilted. Cover and let simmer over low heat for at least 30 minutes. To serve, scoop it into bowels and sprinkle some parsley and Parmesan cheese on top.