Wednesday, July 11, 2012

Roasted Sopa Recipe!

I have not posted a recipe in a long while!
I posted this one on my pale blog a while back, and with a few changes it has become a STAPLE around here!
Who eats it... my kids who do not like tomatoes or tomato soup... my hubby, who claims soup is NOT a meal! 
This is SO filling, hearty, and REALLY REALLY good for you!!!

Roasted Veggie & Tomato Soup
14-15 Roma Tomatoes cut into 1/8 chunks
3+ Large Carrots, rough chopped
1/2 Onion, rough chopped
1/2 Green Bell Pepper, rough chopped if you love peppers do more!
1/2 Red or Orange Bell Pepper, rough chopped
6 Garlic Cloves
1 tsp dried each: Rosemary, Basil, Thyme, Oregano, Parsley, Sage & Pepper (and any other favorites you have... I put in the whole pantry :) )
Drizzle of fat/oil. I use olive oil
4 cups Chicken Stock

Toss Veggies with Seasonings and Oil. You can really use anything you like. It turns out yum anyway you make it.
Roast at 350 for 30-40+ minutes. Until veggies are soft.
Hand Blender, Blender or Food process after roasting.
After milling/blending the veggies, add 4 cups chicken stock and cook down until reduced by half. Season with salt and pepper if needed.
Great with crumbled bacon, chicken and/or Shredded Parmesan Cheese!

I ran this one through a food mill, but we don't bother with that anymore! If you love the campbells style thin stuff, you can mill it.


Katie Cotton said...

sounds delicious!

Rachel said...

Thanks! It is easy, you could totally do it!!!