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

Directions:

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.