Roasted Tomato Vegetable Soup

5 med. tomatoes

1 lg. onion

2 carrots

3 stalks celery (save tops for later)

1 bulb of garlic

2 yellow mini peppers

1/3 lg. poblano pepper

single source EVOO

fresh ground black pepper

a tiny bit of cayenne pepper

garlic-parsley salt

Wash and dry all the vegetables. Cut the rest of the vegetables as shown. Drizzle with EVOO and sprinkle on the seasonings.

Roast at 400° for 25 minutes, checking and moving the vegetables a couple times. Cool until they're touchable, then peel the tomatoes and pop the garlic cloves out of their paper shells. Put all the vegetables residual oil and liquid into a 4 quart soup pot. The vegetables never actually roasted or charred due to the high moisture content. Stewing would be more accurate! The soup was still really good though.

Add the broth, celery tops and bay leaves. Simmer everything together for about a half hour. 

24oz. vegetable broth or chicken bone broth

chopped celery tops

3 bay leaves

Remove the bay leaves, then smooth everything out with your immersion blender. Taste and make any seasoning adjustments. If it tastes too acidic, add 1-2t sugar. Let this cool a bit then stir in about 1c of sour cream -optional- or leave it just as is.

This would be nice with a grilled cheese sandwich or homemade parmesan croutons. . .Lin