Roasted Tomato Soup

Yeah, I know, everybody has a bajillionty tomato soup recipes. This one is a variation on the usual tomato basil. I made it while I was visiting my parents, and the fam snarfed it down to the dregs (including the younglings, of which one is a particularly picky eater). I glommed a couple of recipes together, and this is what I came up with. I think you could use a variety of vegetables, like some celery or a parsnip.  


2 14.5 oz. cans diced tomatoes

Olive oil

Salt and pepper

1 yellow onion, chopped

1 c. chopped carrots

1 bell pepper, chopped

2 bay leaves

2–3 c. chicken stock

2 Tbsp. butter

1/4 c. half & half

1) Preheat oven to 450F. Drain tomatoes, reserve liquid. Spread over jellyroll pan, drizzle with olive oil, sprinkle with salt and pepper, and roast 15–20 minutes until caramelized. 

2) While tomatoes are cooking, heat 1/4 c. olive oil in a large skillet. Sauté onions 3–5 minutes, add rest of the vegetables, and cook for 10 minutes. When the tomatoes are finished, add the reserved liquid and the roasted tomatoes to the pan.

3) Add 2 c. stock (use more as needed to thin when puréeing for desired consistency), butter, bay leaves, and half and half. Simmer until the veggies are soft.

4) Remove bay leaves and purée. Season with additional salt and pepper, and possible a splash of lemon juice as desired.