Roasted Tomato Soup

Roasted Tomato Soup
Votes: 1
Rating: 4
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Rate this recipe!
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from the kitchen of The Family’s Lori Albrecht

A great way to use those fresh garden tomatoes!
  • CourseSoups
Roasted Tomato Soup
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
from the kitchen of The Family’s Lori Albrecht

A great way to use those fresh garden tomatoes!
  • CourseSoups
Ingredients
  • 6 cups of tomatoes, washed, cored and cut into quarters (you will adjust quantities as you discover what you like!)
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 big onion, sliced
  • 4 cloves garlic, chopped
  • 2 tsp. dried basil
  • 2 cups vegetable broth
  • Salt & black pepper
  • your favorite seasonings to taste
Instructions
  1. ♦ Preheat oven to 450 degrees
  2. ♦ On a large high rimmed cookie sheet, toss tomatoes, peppers, onion, garlic, salt and black pepper with a bit of olive oil. Spread out evenly over the cookie sheet. Roast for approximately 40 minutes. Watch for sticking on bottom and stir as needed.
  3. ♦ Let the mixture cool a bit and carefully add to blender in increments, so you don’t get splashed/burned. Blend in batches, adding basil and broth to desired consistency.
    ♦ Do scrape off and use all those caramelized bits for extra flavor.
  4. ♦ This soup will freeze. Add the broth when you thaw and serve to save freezer space.
Terri's Notes

~ MAKE IT A FRESH PASTA DISH!
On a 2nd baking sheet, roast a pan of all your favorite veggies alongside the tomato mix.
Just cut them into chunks, season and toss in oil. After both are roasted, blend the tomato mix with only broth as needed, so it’s nice and thick. Toss the veggies with pasta, fresh shaved Parmesan and fresh chopped basil and ladle on the sauce.   Serve with more Parmesan to garnish.

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