There's something about tomato soup that just makes me breathe a bit easier.
It's warm and fuzzy and reminds me of my childhood and it makes all the bad things seem insignificant.
There's also something about roasted tomatoes that takes them to a different level flavor wise.
Regular tomatoes are sweet, fresh and delicious but when you roast them the flavors are intensified, the sweetness caramelised and there's a different depth to the soup.
I had a glut of tomatoes last summer and rather than make sauces and soups then and there I roasted them and froze them in tubs to be used when I needed them.
Consequently, this winter, I have been making a lot of soup variations from them.
Tomatoes are cheap though and you don't have to break the bank when buying them. I often buy a crate at the market here in France or the supermarket will sell bulk Spanish tomatoes in nets. I'm not too precious by the fact that they are all the same shape and size, they are fresh and they taste good, especially when roasted.
I pass my Roasted Fresh Tomato Soup through a sieve to take out the skins and seeds but you can keep it chunky if that's your thing - either way this soup tastes great.