This post has been updated with new photography in September 2014!
Soup. It’s one of the most popular categories on my blog.
It’s also one of my favourite things to make, try and eat.
I have my favourites, which you can read more about in this post, but I recently found another to add to that list.
Let’s call it Deluxe Tomato Soup. It’s mind-blowingly good.
I made it as a first course at a recent dinner party we hosted and then I had leftovers all week for lunch. I don’t normally get excited for soup at lunchtime (at least not the way I get excited for carbs) but I found myself looking forward to diving into this deliciousness. Hooray for leftovers!
I made it again when my parents came to visit for my birthday recently and I love it just as much the second time!
This is seriously one of the best soups I’ve ever made. That’s a strong statement too, because a) I’m a soup snob and b) I’ve made dozens of soups in my day.
Preheat the oven to 425 degrees. Put the prepared vegetables and the garlic on a baking sheet and drizzle with olive oil. Season with salt & pepper. Roast for 20 minutes. Meanwhile, start melting the butter in a pot. Then add the flour and stir constantly for 5 minutes, until the roux is formed. Add the vegetable mixture and any extra juices to the roux. Season with the cumin and any remaining salt & pepper. Simmer for 30 minutes. Add water if too thick and blend until smooth. Stir in 1 cup of the cream or milk. Garnish with cilantro.