Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 3 lbs large ripe tomatoes, cut in half crosswise; 6 medium bell peppers, cut in half crosswise,ribs and seeds removed; 2 medium vidalia onions, cut in half crosswise and peeled; 2 stalks celery, chopped (no leaves); 4 cloves garlic, peeled and finely chopped; 1/2 teaspoon sodium-free seasoning (or to taste); 1 teaspoon cayenne pepper (or to taste); 2 tablespoons sun-dried tomato paste; 1 tablespoon tomato paste; 4 teaspoons chopped fresh basil; 4 teaspoons chopped chives; 4 teaspoons chopped oregano (if substituting dried herbs, use 1 teaspoon each); 1 quart homemade chicken broth or 1 quart store bought low sodium chicken broth

Submitted by Gingerbear

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Ready In:: 1hr
Ingredients:: 14
Serves:: 8

ingredients

1 tablespoon extra virgin olive oil
3 lbs large ripe tomatoes, cut in half crosswise
6 medium bell peppers, cut in half crosswise,ribs and seeds removed
2 medium vidalia onions, cut in half crosswise and peeled
2 stalks celery, chopped (no leaves)
4 cloves garlic, peeled and finely chopped
¹⁄₂ teaspoon sodium-free seasoning (or to taste)
1 teaspoon cayenne pepper (or to taste)
2 tablespoons sun-dried tomato paste
1 tablespoon tomato paste
4 teaspoons chopped fresh basil
4 teaspoons chopped chives
4 teaspoons chopped oregano (if substituting dried herbs, use 1 teaspoon each)
1 quart homemade chicken broth or 1 quart store bought low sodium chicken broth

directions

In a bowl, toss together tomatoes, peppers, onions, celery, and garlic.
Add pepper and salt-free seasoning to taste (add salt at when indicated, as it brings out the moisture).
Place on a baking sheet.
Preheat oven to 400°.
Roast until they start caramelizing and become soft, about 25 minutes.
Cool, then discard the peels and seeds.
Place the mixture in a food processor or blender with some of the chicken broth and pulse the purée to desired thickness.
In a soup pot, combine the purée with the remaining chicken broth, sun dried tomato paste, tomato paste and cayenne pepper.
Add half of the fresh herbs (if using dried herbs, add them all at this stage) and cook, stirring often, until just simmering.
Season to taste with salt and pepper.
Ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs.
Garnish with fresh or thawed frozen corn niblets, some fresh basil, cornbread crumble, thinly sliced artichokes or whatever garnish you like.

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RECIPE SUBMITTED BY

Gingerbear

United States

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.

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