Roasted Tomato Soup
Ready In: 50 mins
Serves: 8
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 lbs large ripe tomatoes, cut in half crosswise
- 6 medium green bell peppers, cut in 1/2 crosswise, ribs and seeds removed
- 2 medium vidalia onions, cut in half crosswise and peeled
- 2 celery ribs, chopped (no leaves)
- 4 garlic cloves, peeled and finely chopped
- 1⁄2 teaspoon sodium-free seasoning, to taste (Used Mrs Dash)
- 1 teaspoon cayenne pepper, to taste
- 2 tablespoons sun-dried tomato paste
- 1 tablespoon tomato paste
- 4 teaspoons chopped fresh basil or 4 teaspoons chives or 4 teaspoons oregano, mixed
- 1 quart homemade chicken broth or 1 quart commercial low-sodium chicken broth
- coarse salt, to taste
- fresh ground black pepper, to taste
Directions
- Preheat oven to 400ºF.
- In a bowl, toss together tomatoes, peppers, onions, celery, and garlic. Add pepper and salt-free seasoning to taste(add salt when indicated, as it brings out the moisture).
- Place on a baking sheet. Roast until they start carmelizing and become soft, about 25 minutes.
- Cool, then discard the peels and seed.
- Place the mxiture in a food processor or blender with some of the chicken broth and pulse the pureé to desired thickness.
- In a soup pot, combine the pureé with the remaining chicken broth or stock, sun-dried tomato paste, tomato paste, and cayenne pepper.
- Add half of the fresh herbs(if using dried, 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 corn niblets, some fresh basil, cornbread crumble, or/& thinly sliced artichokes.
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