Week 39: Roasted Tomato Soup

Ingredients:

• 3 lb tomatoes (I filled a produce bag)
• 3 zucchini
• 1 onion
• 2-3 cloves garlic
• 2 Tbsp cooking oil
• salt and pepper, to taste
• 1 bunch Italian basil

Steps:

1. Cut vegetables into similar sized chunks. I quartered the tomatoes and onion and cut the zucchini lengthwise, then roughly chopped it. The garlic just needs to be peeled.

 

 

 
2. Add all chopped vegetables (except basil) into a large bowl. Add oil, salt and pepper and mix to coat the vegetables. Pour out onto a large baking sheet.

 
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3. Bake at 350 degrees F for about an hour, until the vegetables are turning brown and are looking soft. Allow them to cool for a few minutes.

 
4. Add all vegetables to a blender, adding in the basil and enough water or broth to enable the blender to run properly. Pulse until it is the proper consistency. If you prefer chunky vegetables instead of a smooth soup, just reserve a few to blend slightly at the end or chop them to the desired size.

 

 
5. Add blended soup to a large pot and simmer for at least 15-20 minutes. Add water and additional spices as desired.

 
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6. Serve with a garnish of basil or a sprinkling of cheese. Or, of course, a grilled cheese sandwich for dunking.

 

Judy
Gold Post Medal for All Time! 677 Posts

January 19, 20180 found this helpful

Im going to try this. Those who own an immersion blender can put the vegetables in the soup pot and blend them in there.