Roasted Tomato Soup

There is nothing that brings out the deliciousness of vegetables quite like roasting them.  I’ve yet to find a roasted vegetable that I didn’t like.  When I start roasting vegetables, I just open up my fridge and pantry to look for things to roast, just so I can get everything done for the week in one shot (although it usually lasts more like 2 days).  Matt has been under the weather this week, so when he asked for tomato soup, I thought, well, I can make that!

I had some cherry tomatoes, an onion, baby carrots and the sweet mini peppers (all from Costco, these vegetables seem to last, unlike others that I have bought in bulk from there…).  I drizzled some olive oil on them, and roasted them until they were a little charred and the tomatoes burst.  Place them in the Vitamix (blender, or use immersion blender) with a couple cups of  chicken stock, add seasonings and yogurt, cream, or parmesan cheese if you like!

Roasted Tomato Soup Recipe

(adapted from Steamy Kitchen

ingredients:

1 lb cherry tomatoes
1 onion, cut into 1/2″ slices
4 sweet mini bell peppers, seeded, cut in half
1 cup baby carrots
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups chicken broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes. (mine always takes way longer- just keep checking every five minutes or so, till the tomatoes burst and the veggies are a little charred. If you are impatient like me, and can check them frequently, turn the heat up towards the end and put oven on broil)

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn’t splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For  Blendtec:
Add all ingredients to blender and set on your “Soup” setting. Taste and adjust seasoning.

For vitamix or standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread, or rosemary focaccia.

Roasted Tomato Soup with Roasted Rosemary Potatoes and Rosemary Focaccia

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One response to “Roasted Tomato Soup

  1. Thanks for these yummy-looking recipes–I look forward to trying. (Have you roasted beets–the best way to eat them, I think!) Laura Robinson Wright, Seabury 1988.

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