Roasted Tomato Soup is a wonderfully healthy and satisfying dish to be served anytime. And incredibly easy to make. My version does not use cream and yet it is creamy and luscious. The trick is to roast carrots, celery, shallots and garlic along with fresh tomatoes, drizzled with olive oil. Puree the warm, roasted vegetables in a food processor until smooth. Heat through and finish with a knob of butter. Serve hot. This soup also freezes well, so make a big batch with your tomato harvest.
Tomato Harvest: Roasted Tomato Soup
- 3 stalks celery
- 3 cloves garlic peeled
- 3 carrots ends removed
- 2 shallots peeled
- 5 pounds Roma or Beefsteak tomatoes cut in half or quarters
- ¼ cup olive oil
- 1 tablespoon butter
- Kosher salt and ground black pepper to taste
Preheat oven to 400 degrees.
Place vegetables on a baking sheet. Drizzle with olive oil and toss to cost. Arrange vegetables in a single layer. Sprinkle with salt & pepper and roast in the oven for about 45 minutes or until tender.
Put warm vegetables in a food processor or blender and pulse until smooth. You may need to do this in batches.
Put the puree in a medium pot on the stove, and gently heat. Add the butter and let it melt in at the end. Check seasoning and adjust if needed.