Oven-Roasted Tomato Soup

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Oven Roasted Tomato Soup

Lots and lots and lots of cherry tomatoes at my in-laws house!

They will never eat all these fresh, so, since I was cooking for them and filling up their freezer, I decided to make  a soup for them (and some for me, of course!).

Start by roasting the tomatoes and veggies in the oven.  350 degrees is fine.  Let “roast” for 40 minutes to an hour, depending on how crowded your tray is.  Mine was very crowded, so it took a little longer.

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Roasting the tomatoes in the oven…

Transfer all the veggies to a  heavy soup pot, and add  water or stock (I used a very rich turkey stock), and bring to a rolling boil for about 20 minutes.

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Bringing the soup to a rolling boil…

After 20 minutes, reduce temperature and let simmer for up to an hour until thicker.

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Letting the soup simmer til nice and thick…

  • 6 to cups cherry tomatoes, halved
  • 1 small onion, sliced
  • 1 stalk celery, cut in thirds
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • salt & pepper, to taste
  • handful of fresh basil, optional
  • 1/2 cup heavy cream, optional

Add basil if desired, and stir to let wilt in soup. Let soup cool for a while.  You can blend the soup with an immersion blender, or transfer to a blender in batches (this is why you let it cool).   Return to soup pot, and add heavy cream if desired for a creamier bisque-like soup.

Taste for salt and pepper, and adjust if necessary.

Buen Provecho!

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