roasted tomato soup

I love tomatoes. I especially love tomato soup. And ironically, even my tomato hating kiddos love tomato soup. It complete unctuous, without actually being fatty.

Plus, it’s one of those dishes that has variety in it’s methods, each creating it’s own unique flavor profile.

I have a vegan version, a fresh version, a chilled gazpacho version, and this roasted version in my wheelhouse and each serves a different purpose and hits a different taste profile.

This particular version is perfect for both grilled cheese dippers and for adding meatballs to.

Ingredients:

12 heirloom tomatoes, cut in sixths

4 large carrots, cut in 2 inch pieces

2 red onions, cut in sixths

5 celery ribs, chopped in 2 inch pieces

4 cloves of garlic, peeled

4 Tbsp EVOO

1 tsp salt

1/2 tsp white pepper

2 Tbsp balsamic vinegar

2 cups chicken stock or bone broth

Directions:

Preheat oven to 450.

Line two baking tray’s with parchment paper, and divide chopped vegetables between them.

Toss each tray with even amounts of evoo, salt and pepper.

Roast for 20 minutes, or until veggies start to brown.

Add roasted vegetables, balsamic, and stock to a high powered blender. Use soup setting, or blend for 5 minutes until vegetables are completely pureed.

Serve.