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.