I quartered 3 pounds of tomatoes , all different varieties, and placed them skin side down on a greased cookie
sheet. I then sliced up 1 red pepper and 1 sweet onion and added them to another cookie sheet. I placed both
cookie sheets into the oven and roasted them at 375 for 45 minutes. I also put a bunch of garlic into tin foil (just
to keep it from getting burned) and roasted in the oven as well (I used about 20 cloves in the soup and saved the
rest in the fridge).
After they were done roasting I took 1 TBS of butter, 1 chopped carrot, and one chopped celery stalk and cooked
them in a pot for about 5 minutes. Then I added about 2 TBS of whole wheat flour along with 4 cups of chicken
broth (could easily do veggie stock instead) to the pot.
Then I added all of the ingredients from the cookie sheet (juice and all) to the
pot. Along with those I threw in 1/4 cup of sun-dried tomatoes.
I let all this simmer for 45 minutes.
After that I ran "batches" of the soup through my food processor (Vita-Mix would be great too) until it was the consistency
that I wanted (a little smooth, and little chunky)
I threw everything back in the pot, added 1/4 cup of cream (such a small amount could easily be eliminated to make this meal
vegan) and a 1/4 cup of fresh chopped Basil,
and my DELICIOUS soup was ready!
Try this soup over green beans for an extra yummy side dish!