Oh the weather outside is frightful...

But the soup in here's delightful!  Ok, sorry for getting that stuck in your head.  But the weather here is just gross: cold, windy, rainy, icy- none of the things I enjoy {like: tropical, beachy, pooly...}.  Soup just sounds cozy and warm right now.  And this soup is craazy easy.

Easy like 4 ingredients.  Easy like how it would have been to stay in bed this morning instead of getting up and de-icing my car and driving to work.  Easy like a marathon of Scandal from a prone position on the couch.  Oooh, easy like laying by a pool!  Ok right, it's still winter {why does everything keep coming back to the pool?} And yes, come summer, I'll be telling you all every 10 seconds how gross and hot I feel.  I'm just awesome and easily pleased that way.

This is that soup for the time when you want to put things in the oven, kick back with a glass of wine, and have the whole thing just happen in front of you.  Also, I'm sure you could sneak in some other veggies here, like spinach or beans or something.  I mean, hey, the whole thing gets blended together!  And these flavors are the perfect canvas: they have their own depth and satisfying flavor, but could easily accomodate something else.  Ooh, you could add bacon!  {In crumbles at the end though, not to be blended. ew, liquid bacon.}

Mmm, give it a try, eh?  And serve with good bread, oh please serve with good bread.

Roasted Onion & Garlic Tomato Soup
Serves 5-6

1 35oz can of whole, peeled tomatoes
4 small (or 2-3 large) onions
2 heads of garlic
2-3 chipotles in adobo sauce + 2 tablespoons sauce
Salt & pepper

Preheat the oven to 400 and peel and trim the onions, slicing them in half.  Place on a parchment (or foil) lined baking sheet and bake for 45-60 minutes, until they are soft and browning.  Slice the tops off of the garlic heads and wrap them in foil.  Bake for 30 minutes.  After the onions and garlic are roasted, squeeze the garlic cloves out of the head and place into a large pot with the onions and the can of tomatoes.  Bring to a boil, then reduce to a simmer.  Add in the chipotle peppers (be careful, they can get spicy quickly) and adobo sauce.  Then using an immersion blender (or other blender) puree the mixture.  (If using a regular blender, do it in batches and be careful!)

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