Roasted Tomato Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 tablespoon extra virgin olive oil
• 3 lbs large ripe tomatoes, cut in half crosswise
• 6 medium green bell peppers, cut in 1/2 crosswise, ribs and seeds removed
• 2 medium vidalia onions, cut in half crosswise and peeled
• 2 celery ribs, chopped (no leaves)
• 4 garlic cloves, peeled and finely chopped
• 1/2 teaspoon sodium-free seasoning, to taste (used mrs dash)
• 1 teaspoon cayenne pepper, to taste
• 2 tablespoons sun-dried tomato paste
• 1 tablespoon tomato paste
• 4 teaspoons chopped fresh basil or 4 teaspoons chives or 4 teaspoons oregano, mixed
• 1 quart homemade chicken broth or 1 quart commercial low-sodium chicken broth
• coarse salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 preheat oven to 400ºf.
• 2 in a bowl, toss together tomatoes, peppers, onions, celery, and garlic. add pepper and salt-free seasoning to taste(add salt when indicated, as it brings out the moisture).
• 3 place on a baking sheet. roast until they start carmelizing and become soft, about 25 minutes.
• 4 cool, then discard the peels and seed.
• 5 place the mxiture in a food processor or blender with some of the chicken broth and pulse the pureé to desired thickness.
• 6 in a soup pot, combine the pureé with the remaining chicken broth or stock, sun-dried tomato paste, tomato paste, and cayenne pepper.
• 7 add half of the fresh herbs(if using dried, add them all at this stage( and cook, stirring often, until just simmering.
• 8 season to taste with salt and pepper.
• 9 ladle the soup into bowls, sprinkling each serving with the rest of the fresh herbs,.
• 10 garnish with fresh or thawed corn niblets, some fresh basil, cornbread crumble, or/& thinly sliced artichokes.