The time between summer and autumn is magical. The first rains come as if to clean the slate, and the rain is warm. There are still tomatoes in the garden and summer squash to be consumed. The leaves are just beginning to turn and drop.
I love to get tomatoes from the garden, cut in half drizzle with a little olive oil, and roast for a quick and delicious roasted tomato soup.
It is so easy and satisfying. I will roast some garlic (do not peel) and herbs on top of the tomatoes, cut side up, at 400f for 45 minutes until soft and browning.
Then I run everything through the food mill, and voila! soup! I would eat it just like that, so full of tomato flavor! It is nice cut with chicken or veg stock too.
We are busy cleaning gutters, preparing the garden, putting up the season (jam!)... warm soup makes it all worth it.