Monday, September 19, 2011

Roasted Tomato Soup

The summer has brought us a bounty of vegetables and with fall approaching, my thoughts turn to football games and warm yummy soup! My plan for this soup is to be a base for chili, ministrone and stuffed pepper soup. But don't get me wrong, this soup is delicious on it's own with some fresh basil, parmesan, and a toasted cheese sandwich.

Preheat oven to 400 degrees
Olive Oil
Salt and pepper
1 1/2 cups of chicken stock

Roughly slice any tomatoes, onions, garlic and celery that you have to use. Drizzle with olive oil, salt and pepper. 

Roast at 400 for about 45 minutes until vegetables are bubbling and soft. Remove and allow to cool for a bit.

Puree them until smooth. Place in a large pot. Add the chicken stock and simmer for 5-10 minutes. Serve or cool to store.


  1. i must not have pureed mine enough.. yours looks so yummy! can you add milk to make it creamy?

  2. I think you could add heavy cream, but milk would maybe make it too thin...