Roasted Tomato Soup


With the cold weather upon us, another healthy soup recipe!  It’s an easy to quickly make after work and then enjoy for the rest of the week.


Ingredients:
  • olive oil
  • 2, 28 oz. cans of tomatoes (whole peeled, diced or chopped work well)
  • 2 medium onions 
  • 4 medium carrots
  • 4 medium celery stalks
  • 4 garlic cloves
  • bay leaf
  • 2 cups vegetable or chicken stock
  • 1 cup milk or cream
  • handful of fresh basil
  • salt and pepper to taste
Directions:
  • Preheat over to 450 and line a large baking sheet with foil.
  • Drain tomatoes, reserving juice to use later.
  • Spread tomatoes on baking sheet and add 4 tablespoons olive oil, 1 tablespoon salt and 1 tablespoon pepper.  Coat tomatoes evenly and bake for 20 minutes, or until tomatoes have begun to caramelize.
  • Roughly chop onions, carrots, celery and garlic.  Put into a food processor and pulse a few times until you have small pieces.
  • Heat 4 tablespoons olive oil in a dutch oven/large soup pot over medium heat.
  • Add vegetables to pot, heavily season with salt and pepper and stir frequently for 10-15 minutes, or until vegetables have softened and are golden brown.
  • Add caramelized tomatoes to pot, mix with vegetables and stir frequently for another 1-2 minutes.
  • Add reserved tomato juice, bay leaf and stock and continue to cook over medium heat, stirring frequently.
  • Cook for 20 minutes, or until soup has begun to thicken.  Remove from heat and discard bay leaf.
  • Add milk and handful of basil and stir until combined.
  • Taste and add additional salt and pepper if necessary.  
  • Blend until smooth with hand blender.
  • Serve with fresh bread, Parmesan cheese and olive oil.
Top