This is not your typical can of tomato soup, while it is creamy, it does not have any dairy.  This recipe is pure tomato goodness using only the freshest seasonal tomatoes.

I met Allison of Local Lemons at the Blogher Food Conference;  we instantly hit it off!  I was really glad to have met her for many reasons, the love of food being only one of them, one of the other reasons was I found this RECIPE!!  As well her site is beautiful and I spend many a drool worthy minutes there.  The post that was beaming at me when I first clicked on Local Lemons was a homemade tomato soup.  When I saw that the main star of this recipe was dry farmed tomatoes, I knew I would be making this as often as seasonal.

I made this soup the night before we headed to Baltimore last month.  Unfortunately, I had computer glitches and lost the photos before I could post all about it.  Lucky for you and for us, the recipe made enough for the freezer.  Yesterday before heading to the office, I took out a couple containers of the soup and on the way home I picked up a baguette and some parmesan, dinner instantly!

This recipe is so easy and amazily flavorful.  You know me I always do some things a little differently.  For instance, I did not peel the tomatoes as well I used shallots instead of cipollini onions.   Allison added balsamic vinegar which was brilliant as it really drew out the sweetness of the tomatoes.  The soup is rich, thick and velvety.

Be sure to check out Allison’s version as well, it is beautiful!

Recipe:  Homemade Tomato Soup

* inspired by Local Lemons, permission given to post

3 ½ pounds dry-farmed, early girl tomatoes
3 shallots,  roughly chopped
3 garlic cloves, peeled and chopped
2 tablespoons high-quality, aged balsamic vinegar
2 cups vegetable stock
olive oil
1 tablespoons butter
1 tablespoon flour
1 rustic baguette, sliced
drizzle of olive oil for garnish
parmesan cheese

Preheat the oven to 400F. Add tomatoes, onions, garlic, balsamic vinegar and a drizzle of olive oil to a roasting pan, stir to combine.  Add a pinch of kosher salt.  Roast for 30 minutes. Place tomato mixture in a food processor and puree until smooth.  Heat up a stock pot over medium heat and melt butter. When it starts to bubble, add the flour and whisk continuously until it turns a light golden brown. Add pureed tomatoes to the roux and stir. Add stock and turn heat to medium-low. Let cook for 15 minutes.  Season with salt and pepper.

Lower oven to 350F.  Sprinkle baguette slices with grated cheese.  Place on a baking sheet and bake for 7-10 minutes, until toasty and cheese is melted.

Before serving ladle soup into a warm bowl, drizzle with olive oil and garnish with toasted bread.  Serve.  Eat.