Roasted Tomato Soup (Pareve)

This soup takes some time for the roasting and the food mill, but it is well worth it. Freezes nicely too.  I have served with grilled cheese “croutons” (grilled cheese sandwiches cut into 1/2 inch squares!)

5 pounds Roma tomatoes
2 (28-ounce) cans San Marzano whole plum tomatoes
handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Water, if needed

In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.

Run everything through a food mill on a medium dye over a soup pot.
If too thick, thin with water.

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