Roasted Tomato and Garlic Soup

A nicely flavoured soup great for the fall and winter.  From Readers Digest 2013.

8 plum tomatoes, halved

6 cloves garlic, peeled

Salt and pepper to taste

3 tbsp unsalted butter, divided

1/2 sweet onion, chopped

2 tbsp fresh rosemary, chopped

4 cups low sodium vegetable broth

1 tbsp spelt flour

1. Preheat oven to 400F.  In a medium bowl, toss tomatoes and whole cloves of garlic with olive oil, then add salt and pepper to taste.  Transfer into a large baking dish.  Roast tomatoes for 45 minutes, stirring occasionally.  Remove dish from the oven and let cool for a few minutes.
2. Melt 2 tbsp of the butter in a large saucepan over medium heat  Add the onion and rosemary and saute until onion is translucent.  Add broth and roasted tomatoes and garlic.  Simmer uncovered for about 20 minutes, stirring occasionally.
3. Working in batches, transfer soup to a blender and puree.  Return soup to the saucepan set over low heat.  In a small frying pan, melt remaining 1 tbsp of butter over low heat.  Add flour and whisk continuously until blended to make roux.  Add roux to the soup, combine well and season to taste with salt and pepper.  Simmer uncovered for 3 more minutes.  Serve topped with  croutons.