Roasted Tomato Soup

Step 1. Roasting the tomatoes

2 lbs Roma tomatoes cut in half

3 medium red bell peppers cleaned and cut length wise

2 red chili peppers cleaned and cut in half

2 yellow onions

2 tablespoons fresh or dry oregano

2 tablespoons fresh thyme

6 to 8 garlic cloves cleaned

1 tablespoon Mediterranean Sea salt

1 teaspoon black pepper

1/4 cup olive oil

Step 2. Soup Recipe

2 lbs canned tomatoes

4 to 5 basil leaves

1 bay leaf

3 cups broth of your choice

1 tablespoon vegetable paste

1 tablespoon tomato paste

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon celery salt

1/4 cup olive oil

Step 1. Roasting the tomatoes

Mix all ingredients place in a roasting pan, roast for 35 minutes

At 400F.

 

Step 2. Soup Recipe

Place tomato paste and vegetable paste and olive oil in your soup pot.

On low cook for a minute, add roasted veggies, add canned tomatoes, basil, bay leaf and broth.

Cook for 30 minutes on medium mix gently once or twice. Remove bay leaf and basil when done.

When not to hot you can purée the soup by blending it or using the immersion blender.

Soup is done.

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