Roasted Tomato Soup- Revisited

I blogged about this recipe a long time ago, but some recipes in life deserve a re-blog-post. This is one of them. This soup is more fantastic than the most fantastic thing you can think of.

Even a rainbow-colored unicorn, And? 

Yes, even more amazing.

Better than finding a field full of 4-leaf clovers? 

Most certainly.

Greater than a genie in a bottle who grants 6 wishes instead of the usual 3? 

Yes, unless you wish for a lifetime supply of this soup.

What about spotting an extremely rare double-tusked narwhal baby playing in the Arctic Ocean? Is it better than that? 

I can’t be sure. This recipe is probably equally fantastic to narwhal spotting. Sidenote: No hunting narwhals please.

Roasted Tomato Soup 
Source: Sunny Anderson
Printable Recipe

8-10 tomatoes, halved and seeded
2 red peppers, quartered and seeded
1 medium onion, quartered
8 cloves garlic
2 tsp chopped fresh thyme leaves
4T olive oil
2T balsamic vinegar
salt, pepper
1 6oz can tomato paste
6C vegetable stock (or broth if you can’t find stock)

Place tomatoes, red peppers, onion, garlic, and thyme on baking sheet. You probably need to dive the massive amount of veggies among 2 baking sheets. Coat with olive oil, balsamic vinegar, and salt/pepper. Toss lightly. Roast in oven at 400F for 50-60 minutes.

Once tomatoes and peppers are done roasting, pull them out of the oven. Place tomato paste and stock in large soup pot. Add roasted vegetables and their juices. Bring to a boil and let simmer for about 20-30 minutes. Transfer hot mixture to blender in small batches– use caution! We used an immersion blender and it worked nicely. Serve.

Note: This soup freezes very well.

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