Roasted Tomato Soup

Nothing hits the spot like a bowl of steaming hot soup on a chilly day.  This roasted tomato soup from 101 Cookbooks does just that but I’ll have it even when it’s not cold out – it’s that good, although my love for tomato-based products probably has something to do with it too.  While roasting the veggies might take some time, making the soup itself is simple and fast.  All you need is an oven and a blender and you’re good to go. 

Have it alone or try dipping with a Panini like the Wuz and I did when we made it for the first time.  I’d imagine adding cannelli beans, kale, and orechiette topped with grated parmesan would make a decent light meal too.

3 large tomatoes

2 small onions

1 red bell pepper

½ green bell pepper

5 unpeeled cloves of garlic

2 to 3 cups vegetable broth

Olive oil

Salt and pepper

Chopped parsley, optional

1. Preheat the oven to 350˚F and line a baking sheet with wax paper for the vegetables.

2. Quarter the tomatoes, onions, and bell peppers.  Place on the baking sheet with unpeeled cloves of garlic.  Drizzle with olive oil and season with salt and pepper.  Roast for 30 to 40 minutes (you’ll know they’re ready when the tomatoes have wilted down and the garlic is soft enough to squeeze out).

3.  In small batches place roasted veggies in a blender and pour in some broth.  Blend well and pour into a pot.  Repeat with remaining veggies and broth. You can use water if you’re short on broth. 

4.  Heat soup in pot and season if needed.  Add parsley before serving.