Roasted Tomato Soup

Shout out to Tricia Lunn for this recipe

 Roasted Tomato Soup

This is a poor man's soup that tastes expensive. Serve with crusty bread I like a baguette style and grated parm cheese.

Slice tomatoes in half, I use a mix of tomatoe variety depending what is on sale or what is kicking around. Let's say 6 big tomatoes and a generious handful of cherry.

1 small red onion sliced into 4 quarters. 1 stick of celery and 4 cloves of garlic. Lightly coat all in olive oil, season with salt/pepper and roast in oven until soft and toasty.

Add to soup pot, add 2 boxes chicken broth and fresh basil (you can remove basil if unwanted) bring to a simmer for 10 minutes, blend with immersion blender and season to your liking.

Tricia posted this to Facebook. I seen it and thought, hey, I've got to make this. This is my variation on the Roasted Tomato Soup

Ingredients

20 Cherry tomatoes

6 large tomatoes

1 red onion

2 peppers, yellow and red

2 celery sticks

1 package basil

2 yellow onions

3 cloves garlic

1 tablespoon parsley

1 teaspoon rosemary

1 teaspoon paprika

Salt and pepper

1 small can tomato paste

1 box 900 ml chicken stock

Olive Oil

Stuff you will need

Cutting board with sharp knife

Dutch oven

Stirring spoon

Cookie sheet lined with parchment paper

Immersion Blender

Directions

Pre-heat the oven to 350 F.

Start by cutting the cherry tomatoes in 1/2 and laying them, cut side up on the cookie sheet.

Cut the larger tomatoes in 1/4 and cut out the tough area where the stem would attach to the vine.

Cut the red onion into 1/4 and separate some of the sections.

Cut the peppers in chunks. The celery, cut into smaller pieces as I found the strands from the celery will clog the immersion blender.

Drizzle olive oil all over this. I used about 1/4, to 1/3 cup of olive oil. Salt, Pepper, rosemary, and paprika. It should look a bit like this.

After an hour, it will look like this

In the dutch oven, turn the heat to medium and give a long squeezer of olive oil. About 1/4 cup or so. Add the roughly chopped onion. Add some salt to sweat the onions. Once the onions are starting to get translucent, about 5 to 6 minutes, add the basil. If you are using fresh basil, remove the stems. Add the parsley and garlic.

Continue to cook the items in the dutch oven till fragrant. Should be another 5 to 6 minutes.

Add the oven roasted veggies and tomato paste.

Stir that all up. Then add the chicken stock. Bring this to a gentle boil.

Get out your immersion blender and go to town on this soup.

I did find that leaving the celery stocks long, like I did in these pictures, the blender got plugged up from the celery strings. I could of used my Ninja counter top blender. But then I would of needed another pot to transfer the hot soup to. If you use a counter top blender, only load it 50% at a time. Otherwise, it could froth over and you got boiling liquid splashing over you.

As I had seen in some other videos, they added some heavy cream to finish off the soup.

Serve hot with crusty bread rolls, or a baguette.

Comments and suggestions are ALWAYS welcome.